3 eggs
1/3 cup glucose
1/4 cup brown sugar
1/4 cup maple syrup
30g butter, melted
1 cup pecans
220g frozen sweet pie flan case (or home made case)
300ml thickened cream
1 tbsp amaretto or frangelico
icing sugar, to dust
1. Preheat the oven to 200C. Cook the frozen flan case for 15 mins or until lightly coloured around the edges.
2. Combine eggs, glucose, brown sugar, maple syrup and butter in a bowl, stir in pecans.
3. Put the pastry case onto an oven tray and pour in pecan mixture. bake for 35-40 mins until set. Allow to cool completely. Whip cream with liqueur until soft peaks form. Dust pie with icing sugar and serve with cream.
20100531
Flourless orange rosemary cake
2 oranges
4 eggs
1 cup caster sugar
2 cups ground almonds
1/2 cup shredded coconut
1 tsp baking powder
1 bunch rosemary
syrup:
2 oranges
1/2 cup water
1/2 cup sugar
1. Put unpeeled oranges in a saucepan and fill with cold water. Bring to boil, reduce heat and simmer for 20 mins. Drain, fill with fresh cold water and bring to a simmer again. Simmer for a further 20 mins and drain and allow to cool.
2. Preheat oven to 180C. Grease and line an 18cm round cake tin with baking paper. Chop oranges and put in food processor with eggs, sugar, almonds, coconut and baking powder.
3. Pick rosemary into sprigs. Finely chop 2 tblsp of rosemary and add to processor. Process to a thick puree. Pour into tin and bake for 1 hour and 10 mins or until a skewer comes out clean. Stand for 20 mins before removing from tin.
4. To make syrup, remove zest from oranges using a vegie peeler. Cut zest into long fine strands. Juice oranges and strain juice into a saucepan. Add water and sugar and heat until sugar is dissolved. Bring to a simmer and simmer without stirring for 10-12 mins, swirling the pan often until the mixture forms a syrup.
5. Pour some of the syrup over cake whilst still warm. Cool completely. Add orange zest and some rosemary sprigs to remaining syrup and swirl to infuse flavour. Serve cake with remaining syrup poured over and topped with zest and rosemary. Serve with cream.
4 eggs
1 cup caster sugar
2 cups ground almonds
1/2 cup shredded coconut
1 tsp baking powder
1 bunch rosemary
syrup:
2 oranges
1/2 cup water
1/2 cup sugar
1. Put unpeeled oranges in a saucepan and fill with cold water. Bring to boil, reduce heat and simmer for 20 mins. Drain, fill with fresh cold water and bring to a simmer again. Simmer for a further 20 mins and drain and allow to cool.
2. Preheat oven to 180C. Grease and line an 18cm round cake tin with baking paper. Chop oranges and put in food processor with eggs, sugar, almonds, coconut and baking powder.
3. Pick rosemary into sprigs. Finely chop 2 tblsp of rosemary and add to processor. Process to a thick puree. Pour into tin and bake for 1 hour and 10 mins or until a skewer comes out clean. Stand for 20 mins before removing from tin.
4. To make syrup, remove zest from oranges using a vegie peeler. Cut zest into long fine strands. Juice oranges and strain juice into a saucepan. Add water and sugar and heat until sugar is dissolved. Bring to a simmer and simmer without stirring for 10-12 mins, swirling the pan often until the mixture forms a syrup.
5. Pour some of the syrup over cake whilst still warm. Cool completely. Add orange zest and some rosemary sprigs to remaining syrup and swirl to infuse flavour. Serve cake with remaining syrup poured over and topped with zest and rosemary. Serve with cream.
Ricotta and chive ravioli with brandy sage butter
olive oil for frying
10 cloves garlic
1 bunch sage, leaves picked
250g ricotta
100g persian fetta
1/3 cup grated parmesan
2 tbsp copped fresh oregano
1 bunch chives, chopped
Sea salt and pepper
275g packet gow gee wrappers
1/2 cup brandy
80g brandy
flaked parmesan to serve
1. fill a frypan with 2cm of olive oil, heat to medium-high and cook sage leaves, in batches for 10-20 secs until crisp and drain on paper towel. Cook upeeled cloves of garlic in oil for 5 mins until golden and drain on paper towel.
2. Squeeze flesh from 3 cooked garlic cloves, chop and put into a bowl with ricotta, fetta, parmesan, oregano and chives. Season with salt and pepper and stir until well combined.
3. Put 4 gow gee wrappers on a flat surface and place 1 tblsp of ricotta mixture in the centre of each one. Brush edges with water then top with another wrapper. Press edges together to seal. Use an 8cm cookie cutter to cut out ravioli shapes. Repeat with remaining mixture and wrappers.
4. Bring a large pot of water to the boil. Cook ravioli 4 at a time until they float. Keep warm.
5. Heat brandy in a frying pan until simmering. Add butter and stir until melted. Heat for 3-4 mins, until butter begins to brown. Remove from heat and stir in sage leaves and remaining garlic. Spoon sauce over ravioli and sprinkle with parmesan.
10 cloves garlic
1 bunch sage, leaves picked
250g ricotta
100g persian fetta
1/3 cup grated parmesan
2 tbsp copped fresh oregano
1 bunch chives, chopped
Sea salt and pepper
275g packet gow gee wrappers
1/2 cup brandy
80g brandy
flaked parmesan to serve
1. fill a frypan with 2cm of olive oil, heat to medium-high and cook sage leaves, in batches for 10-20 secs until crisp and drain on paper towel. Cook upeeled cloves of garlic in oil for 5 mins until golden and drain on paper towel.
2. Squeeze flesh from 3 cooked garlic cloves, chop and put into a bowl with ricotta, fetta, parmesan, oregano and chives. Season with salt and pepper and stir until well combined.
3. Put 4 gow gee wrappers on a flat surface and place 1 tblsp of ricotta mixture in the centre of each one. Brush edges with water then top with another wrapper. Press edges together to seal. Use an 8cm cookie cutter to cut out ravioli shapes. Repeat with remaining mixture and wrappers.
4. Bring a large pot of water to the boil. Cook ravioli 4 at a time until they float. Keep warm.
5. Heat brandy in a frying pan until simmering. Add butter and stir until melted. Heat for 3-4 mins, until butter begins to brown. Remove from heat and stir in sage leaves and remaining garlic. Spoon sauce over ravioli and sprinkle with parmesan.
Lemon and poppyseed cakes
melted butter for greasing
2/3 cup warm milk
1/4 cup poppy seeds
2 small lemons
250g unsalted butter
1 1/2 cups caster sugar
3 eggs, lightly beaten
3 cups SR flour
rind of 2 lemons
extra 1/2 cup caster sugar
1/4 cup water
Lemon icing:
1 1/2 cups icing sugar, sifted
20g butter, softened
juice of 1 lemon
1. Preheat oven to 180C. Brush 12 frian moulds with melted butter. Combine milk and poppy seeds and stand for 30 mins.
2. Meanwhile put lemons in a pan and cover with water. Bring to the boil, reduce heat and simmer, covered, for 20 minutes. Drain. Put lemons in a bowl of iced water for 5 mins.
3. Drain lemons, cut into quarters and remove seeds. Put lemon, butter and caster sugar ina food processor, then process for 1 min until almost smooth. Add egg and process for a further 30 secs. Transfer to a bowl, andd flour and milk mixture and stir until just combined. Spoon mixture into prepared moulds until 2/3 full and smooth the surface. Bake cakes for 45 mins or unil cooked. Leave in moulds for 5 mins before turning out on a wire rack.
4. Combine rind, extra sugar and water in a pan. Stir over a low heat until sugar is dissolved. Bring to boil, reduce heat, simmer for 5 mins.
5. To make icing, put icing sugar in a bowl, slowly add lemon juice and stir with a wooden spoon until a paste forms. When cakes are cool, spoon icing over each. Stand for 10 mins to set.
2/3 cup warm milk
1/4 cup poppy seeds
2 small lemons
250g unsalted butter
1 1/2 cups caster sugar
3 eggs, lightly beaten
3 cups SR flour
rind of 2 lemons
extra 1/2 cup caster sugar
1/4 cup water
Lemon icing:
1 1/2 cups icing sugar, sifted
20g butter, softened
juice of 1 lemon
1. Preheat oven to 180C. Brush 12 frian moulds with melted butter. Combine milk and poppy seeds and stand for 30 mins.
2. Meanwhile put lemons in a pan and cover with water. Bring to the boil, reduce heat and simmer, covered, for 20 minutes. Drain. Put lemons in a bowl of iced water for 5 mins.
3. Drain lemons, cut into quarters and remove seeds. Put lemon, butter and caster sugar ina food processor, then process for 1 min until almost smooth. Add egg and process for a further 30 secs. Transfer to a bowl, andd flour and milk mixture and stir until just combined. Spoon mixture into prepared moulds until 2/3 full and smooth the surface. Bake cakes for 45 mins or unil cooked. Leave in moulds for 5 mins before turning out on a wire rack.
4. Combine rind, extra sugar and water in a pan. Stir over a low heat until sugar is dissolved. Bring to boil, reduce heat, simmer for 5 mins.
5. To make icing, put icing sugar in a bowl, slowly add lemon juice and stir with a wooden spoon until a paste forms. When cakes are cool, spoon icing over each. Stand for 10 mins to set.
Roasted sweet potato with egg noodles
500g sweet potato, peeled and chopped
10cm piece ginger, shredded
1 tsp sesame oil
2 tbsp peanut oil
100ml kecap manis
extra 1 tbsp peanut oil
extra 1 tsp sesame oil
350g fresh egg noodles
1. Preheat oven to 200C. Place sweet potato and ginger into an ovenproof dish. Place sesame oil, peanut oil and kecap manis in a bowl, pour it over the sweet potato and toss through to coat. Cook for 40 mins or unti sweet potato is tender.
2. Heat the extra peanut oil, in a pan and add the extra sesame oil and the noodles and toss to combine. Cook for 1-2 mins. Serve with roasted sweet potato on top of the noodles.
10cm piece ginger, shredded
1 tsp sesame oil
2 tbsp peanut oil
100ml kecap manis
extra 1 tbsp peanut oil
extra 1 tsp sesame oil
350g fresh egg noodles
1. Preheat oven to 200C. Place sweet potato and ginger into an ovenproof dish. Place sesame oil, peanut oil and kecap manis in a bowl, pour it over the sweet potato and toss through to coat. Cook for 40 mins or unti sweet potato is tender.
2. Heat the extra peanut oil, in a pan and add the extra sesame oil and the noodles and toss to combine. Cook for 1-2 mins. Serve with roasted sweet potato on top of the noodles.
Mushroom noodle broth
20g dried shitake mushrooms
6 cups of vegetable stock
5cm piece ginger, sliced
2 spring oinons, cut into 7 cm lengths
1 long red chilli
1 pkt ramen noodles
150g oyster mushrooms
3 tbsp tamari
1 cup baby spinach leaves
600g silken firm tofu, cubed
1 pkt bean sprouts
1. Place mushrooms, stock, ginger, oinon and chilli into a large heavy-based pan and bring slowly to the boil. Reduce heat, simmer for 10 minutes, then strain.
2. Put liquid back in the pan, and dicar ginger, oinon and chilli. Return liquid to the heat, add noodles, mushrooms and tamar, simmer for 2-3 minutes.
3. Just before serving, add the spinach, tofu and bean sprouts, stir gently to combine.
6 cups of vegetable stock
5cm piece ginger, sliced
2 spring oinons, cut into 7 cm lengths
1 long red chilli
1 pkt ramen noodles
150g oyster mushrooms
3 tbsp tamari
1 cup baby spinach leaves
600g silken firm tofu, cubed
1 pkt bean sprouts
1. Place mushrooms, stock, ginger, oinon and chilli into a large heavy-based pan and bring slowly to the boil. Reduce heat, simmer for 10 minutes, then strain.
2. Put liquid back in the pan, and dicar ginger, oinon and chilli. Return liquid to the heat, add noodles, mushrooms and tamar, simmer for 2-3 minutes.
3. Just before serving, add the spinach, tofu and bean sprouts, stir gently to combine.
Lime tart
250g digestive biscuits
1/2 cup dessicated coconut
1/3 cup sugar
90g butter, melted
filling:
600ml sour cream
finely grated rind of 2 limes
3 eggs, beaten
1 tbsp cornflour
1/3 cup caster sugar
2 tsp vanilla essence
1. Preheat oven to 200C. Crush the biscuits with a rolling pin until fine crumbs are formed. Place the biscuit crumbs in a medium bowl. Add the coconut and sugar and mix to combine. Add the butter and mix to combine.
2. Spoon biscuit mixture into a 25cm loose bottom flan tin. Using a glass press evenly to distribute the crumbs around tin and up the sides. Place on a large flat tray in the oven and b ake for 7-8 mins or until it starts to turn golden brown. Stand on tray for 10 mins to cool.
3. To make the filling, place all ingredients in a medium mixing bowl and whisk until well combined.
4. Carefully pour in the filling, return to the oven and bake at 180C for 20 mins. Remove from oven and stand to cool. When cold, refrigerate for several hours or overnight before serving.
1/2 cup dessicated coconut
1/3 cup sugar
90g butter, melted
filling:
600ml sour cream
finely grated rind of 2 limes
3 eggs, beaten
1 tbsp cornflour
1/3 cup caster sugar
2 tsp vanilla essence
1. Preheat oven to 200C. Crush the biscuits with a rolling pin until fine crumbs are formed. Place the biscuit crumbs in a medium bowl. Add the coconut and sugar and mix to combine. Add the butter and mix to combine.
2. Spoon biscuit mixture into a 25cm loose bottom flan tin. Using a glass press evenly to distribute the crumbs around tin and up the sides. Place on a large flat tray in the oven and b ake for 7-8 mins or until it starts to turn golden brown. Stand on tray for 10 mins to cool.
3. To make the filling, place all ingredients in a medium mixing bowl and whisk until well combined.
4. Carefully pour in the filling, return to the oven and bake at 180C for 20 mins. Remove from oven and stand to cool. When cold, refrigerate for several hours or overnight before serving.
Pistachio and cranberry baklava
160g unsalted butter, melted for brushing
1 cup caster sugar
1 cup water
1/2 cup lime juice
1/2 cup honey
2 tsp rose water essence
1 1/4 cups pistachio kernels
340g craisins
375g filo pastry
1. Preheat oven to 180C. Brush a 25x16x3 cm baking tin with butter. Combine sugar, water, lime juice and honey in a pan and stir over a low heat until sugar is dissolved. Simmer for 5 mins or until syrup thckens slightly. Stir in rosewater essence.
2. Pulse pistachio kernels and craisins in a food processor until finely chopped. Transfer to a large bowl, add 2/3 of the syrup and stir until well combined.
3. Put a sheet of filo on a flat surface. Brush with butter and top with another sheet of filo. Repeat 2 more times, ending with a sheet of filo. Fold stack in half. Repeat process with remaining 12 sheets of filo, forming another 2 stacks. Trim and put 1 filo stack in base of prepared tin.
4. Spoon half the pistachio mixture over pastry base. Cover with a pastry stack and repeat and top with remaing stack. Using a sharp knife, mark diamonds in top. Brush with remaining butter. Bake 1 hr or until golden brown and crisp. Pour over remaining syrup. Stand for 2 hours and then cut into diamond shaped pieces.
1 cup caster sugar
1 cup water
1/2 cup lime juice
1/2 cup honey
2 tsp rose water essence
1 1/4 cups pistachio kernels
340g craisins
375g filo pastry
1. Preheat oven to 180C. Brush a 25x16x3 cm baking tin with butter. Combine sugar, water, lime juice and honey in a pan and stir over a low heat until sugar is dissolved. Simmer for 5 mins or until syrup thckens slightly. Stir in rosewater essence.
2. Pulse pistachio kernels and craisins in a food processor until finely chopped. Transfer to a large bowl, add 2/3 of the syrup and stir until well combined.
3. Put a sheet of filo on a flat surface. Brush with butter and top with another sheet of filo. Repeat 2 more times, ending with a sheet of filo. Fold stack in half. Repeat process with remaining 12 sheets of filo, forming another 2 stacks. Trim and put 1 filo stack in base of prepared tin.
4. Spoon half the pistachio mixture over pastry base. Cover with a pastry stack and repeat and top with remaing stack. Using a sharp knife, mark diamonds in top. Brush with remaining butter. Bake 1 hr or until golden brown and crisp. Pour over remaining syrup. Stand for 2 hours and then cut into diamond shaped pieces.
Orange ricotta tartlets
melted butter for greasing,
2 cups of plain flour
2 tbsp icing sugar
125g butter cubed
1 egg, lightly beaten
extra flour for kneading
extra egg, lightly beaten
icing sugar for dusting
Ricotta filling:
250g fresh ricotta
1/4 cup icing sugar
1 egg, lightly beaten
1 tsp orange essence
1 tbsp plain flour
1. Preheat oven to 200C. Brush a 12-hol patty cake tin with melted butter. process flour and icing sugar in a food processor for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until dough just comes together. Transfer dough to a lightly floured surface and gently knead. Form dough into a 2cm thick disc, wrap and refrigerate for 20 mins or until firm.
2. Roll out dough to 5mm thick and cut out 12 rounds using a 8cm biscuit cutter. Place round in prepared tin, prick base of pastry shell with a fork and freeze for 5 mins. Put in oven and bake for 10 mins or until light golden. Stand on wire rack to cool. Reduce oven to 180C.
3. To make filling, put ricotta and icing sugar in a medium mixing bowl and add egg, orange rind, essence and flour and whisk to combine. Spoon ricotta mix into pastry shells.
4. Using left over pastry cut 5mm wide strips long enough to cover pastry shells from side to side. Top each pastry shells with 2 strips to form a cross. Brush with extra egg. Bake for 15-20 mins or until ricotta mixture is firm and crosses are golden. Cool on wire rack and dust with icing sugar before serving.
2 cups of plain flour
2 tbsp icing sugar
125g butter cubed
1 egg, lightly beaten
extra flour for kneading
extra egg, lightly beaten
icing sugar for dusting
Ricotta filling:
250g fresh ricotta
1/4 cup icing sugar
1 egg, lightly beaten
1 tsp orange essence
1 tbsp plain flour
1. Preheat oven to 200C. Brush a 12-hol patty cake tin with melted butter. process flour and icing sugar in a food processor for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until dough just comes together. Transfer dough to a lightly floured surface and gently knead. Form dough into a 2cm thick disc, wrap and refrigerate for 20 mins or until firm.
2. Roll out dough to 5mm thick and cut out 12 rounds using a 8cm biscuit cutter. Place round in prepared tin, prick base of pastry shell with a fork and freeze for 5 mins. Put in oven and bake for 10 mins or until light golden. Stand on wire rack to cool. Reduce oven to 180C.
3. To make filling, put ricotta and icing sugar in a medium mixing bowl and add egg, orange rind, essence and flour and whisk to combine. Spoon ricotta mix into pastry shells.
4. Using left over pastry cut 5mm wide strips long enough to cover pastry shells from side to side. Top each pastry shells with 2 strips to form a cross. Brush with extra egg. Bake for 15-20 mins or until ricotta mixture is firm and crosses are golden. Cool on wire rack and dust with icing sugar before serving.
Christmas profiteroles
Melted butter, for greasing
60g butter, chopped
1/2 cup water
3/4 cup SR flour
2 eggs, lightly beaten
1/3 cup cranberry sauce
300mL thickened cream
icing sugar for dusting
1. Preheat oven to 200C. Brush an oven tray with melted butter. Put chopped butter in a heavy-based pan, add water and stir over a low heat for 3-4 minutes or until butter melts. Do not boil.
2. Add SR flour to butter mixture, all at once, and using a wooden spoon, beat until combined. Cook for a further 1-2 minutes or until mixture forms a ball and begins to come away from side of pan. Set aside for 1o minutes to cool.
3. Transfer mixutre to a food process, while mixing add eggs slowly and process until combined. The mixture should hold it's shape and be firm, thick and glossy.
4. Pipe mixture into balls 5cm apart of the prepared tray. Bake for 15-20 mins or until cooked. Cut each profiterole in half and return to oven for 5 mins to dry out. Remove from oven and stand on a wire rack until cool.
5. Whisk cranberry sauce in a small bowl until smooth. Beat cream until stiff peaks form, then gently fold cranberry sauce into cream. Fill profiteroles with cream mixture. Arrange on a large plate, dust heavily with icing sugar and serve immediately.
60g butter, chopped
1/2 cup water
3/4 cup SR flour
2 eggs, lightly beaten
1/3 cup cranberry sauce
300mL thickened cream
icing sugar for dusting
1. Preheat oven to 200C. Brush an oven tray with melted butter. Put chopped butter in a heavy-based pan, add water and stir over a low heat for 3-4 minutes or until butter melts. Do not boil.
2. Add SR flour to butter mixture, all at once, and using a wooden spoon, beat until combined. Cook for a further 1-2 minutes or until mixture forms a ball and begins to come away from side of pan. Set aside for 1o minutes to cool.
3. Transfer mixutre to a food process, while mixing add eggs slowly and process until combined. The mixture should hold it's shape and be firm, thick and glossy.
4. Pipe mixture into balls 5cm apart of the prepared tray. Bake for 15-20 mins or until cooked. Cut each profiterole in half and return to oven for 5 mins to dry out. Remove from oven and stand on a wire rack until cool.
5. Whisk cranberry sauce in a small bowl until smooth. Beat cream until stiff peaks form, then gently fold cranberry sauce into cream. Fill profiteroles with cream mixture. Arrange on a large plate, dust heavily with icing sugar and serve immediately.
20100527
Frosted cointreau balls
Makes about 26 balls
4 cups cake crumbs form a light fruitcake or madeira cake
1 cup almond meal
135 ml thickened cream
1 tbsp cointreau
finely grated rind of an orange
2 cups of pure icing sugar, sifted
1/4 cup hot water
assorted white sprinkles
1. Combine crumbs and meal in a mixing bowl. Make a well in the centre, add cream, cointreau and rind and mix to combine. Refrigerate for 30 mins.
2. Line a flat tray with baking paper. Roll tablespoons of mixture into balls and arrange on prepared tray and refrigerate for 20 mins. Put icing sugar in bowl and add enough hot water to make a thin pouring consistency. Put sprinkles on a seperate sheet of paper.
3. Dip each ball into the icing and let excess drain away. Toss icing-coated balls in sprinkles, put back on tray and leave ina cool, dry place for 30-40 minutes to dry and set.
4 cups cake crumbs form a light fruitcake or madeira cake
1 cup almond meal
135 ml thickened cream
1 tbsp cointreau
finely grated rind of an orange
2 cups of pure icing sugar, sifted
1/4 cup hot water
assorted white sprinkles
1. Combine crumbs and meal in a mixing bowl. Make a well in the centre, add cream, cointreau and rind and mix to combine. Refrigerate for 30 mins.
2. Line a flat tray with baking paper. Roll tablespoons of mixture into balls and arrange on prepared tray and refrigerate for 20 mins. Put icing sugar in bowl and add enough hot water to make a thin pouring consistency. Put sprinkles on a seperate sheet of paper.
3. Dip each ball into the icing and let excess drain away. Toss icing-coated balls in sprinkles, put back on tray and leave ina cool, dry place for 30-40 minutes to dry and set.
Chocolate mousse with coffee granita
300g dark chocolate, chopped
150g unsalted butter, at room temperature
6 eggs, seperated
50ml white rum
40g caster sugar
100 ml cream
Coffee granita:
300ml hot espresso coffee
90g caster sugar
1 tbsp liquid glucose
1. Melt dark chocolate in a bowl over a pan of simmering water. Stir in butter and egg yolks, then add rum.
2. Whisk eggwhites in a bowl and add sugar. Whisk cream in another bowl, then fold eggwhite mixture and cream through chocolate. Pour into bowl and cover. Allow to set for 1-2 hours or until firm.
3. To make coffee granita, combine coffee, sugar and glucose until sugar dissolves. Pour coffee mixture into a clean tempered glass or ceramic vessel, then put in freezer. After 2 hours, stir with a fork to break up the ice crystals. Return to feezer and leave overnight before serving.
4. To serve, put a scoop of mousse in a glass, then top with a generous scoop of granita and a coffee bean.
150g unsalted butter, at room temperature
6 eggs, seperated
50ml white rum
40g caster sugar
100 ml cream
Coffee granita:
300ml hot espresso coffee
90g caster sugar
1 tbsp liquid glucose
1. Melt dark chocolate in a bowl over a pan of simmering water. Stir in butter and egg yolks, then add rum.
2. Whisk eggwhites in a bowl and add sugar. Whisk cream in another bowl, then fold eggwhite mixture and cream through chocolate. Pour into bowl and cover. Allow to set for 1-2 hours or until firm.
3. To make coffee granita, combine coffee, sugar and glucose until sugar dissolves. Pour coffee mixture into a clean tempered glass or ceramic vessel, then put in freezer. After 2 hours, stir with a fork to break up the ice crystals. Return to feezer and leave overnight before serving.
4. To serve, put a scoop of mousse in a glass, then top with a generous scoop of granita and a coffee bean.
Truffle brownies
melted butter for greasing
180g butter
250g dark chocolate, roughly chopped
3 eggs
1 1/2 cups caster sugar
2 tsp vanilla extract
1 tsp brandy essence
1 cup plain flour
1/2 cup cocoa powder
100g glace cherries
100g craisins
icing sugar and cocoa for dusting
1. Preheat oven to 180C. Grease and line a 20cm square cake tin with baking paper. Put butter and chocolate in a heavy-based pan over a low heat and stir until melted and mixture is smooth. Remove pan from heat and cool.
2. Beat eggs, sugar, vanilla and essence with an electric mixture until mixture is thick and pale. Sift flour and cocoa onto a sheet of baking paper of baking paper and add to egg mixture. Using a large metal spoon, stir until well combined.
3. Spoon mixture into prepared tin, spreading to edges. Gently shake to settle mixture. Bake for 45 mins. Cool brownie in tin. When cold, remove from tin and cut into squares. Dust with cocoa and icing sugar.
180g butter
250g dark chocolate, roughly chopped
3 eggs
1 1/2 cups caster sugar
2 tsp vanilla extract
1 tsp brandy essence
1 cup plain flour
1/2 cup cocoa powder
100g glace cherries
100g craisins
icing sugar and cocoa for dusting
1. Preheat oven to 180C. Grease and line a 20cm square cake tin with baking paper. Put butter and chocolate in a heavy-based pan over a low heat and stir until melted and mixture is smooth. Remove pan from heat and cool.
2. Beat eggs, sugar, vanilla and essence with an electric mixture until mixture is thick and pale. Sift flour and cocoa onto a sheet of baking paper of baking paper and add to egg mixture. Using a large metal spoon, stir until well combined.
3. Spoon mixture into prepared tin, spreading to edges. Gently shake to settle mixture. Bake for 45 mins. Cool brownie in tin. When cold, remove from tin and cut into squares. Dust with cocoa and icing sugar.
Stollen twist
14 g yeast
1 1/3 cups of warm water
1/4 cup caster sugar
4 cups plain flour
1/4 cup milk powder
1 tsp mixed spice
1 1/2 cups craisins
80g unsalted butter, melted, cooled
2 eggs, lightly beaten
1 eggwhite, lightly beaten
1/2 cup flaked almonds
1/4 cup white sugar
1. Combine yeast, water and sugar in bowl and stand in a warm position for 10 mins or until frothy. Sift flour, milk powder and spice into a large bowl and stir in craisins. Make a well in centre and add yeast mixture, butter and eggs and mix to a soft dough using a wooden spoon. Turn out onto a lightly floured surface and knead for 4 minutes or until smooth. Shape dough into a ball, put in a large oiled bowl, cover with plastic and stand in a warm place for 20 mins.
2. Punch down dough with your fist then turn out onto a lightly floured surface and knead for 2 minutes. Divide dough in half. Knead each piece into a long, thin oval.
3. Using 1 piece of dough, start from 1 end and cut dough into 2 strips lengthwise, leaving them connected at the other end. Twist the 2 strips together. Repeat with remaining dough. Put twists on tray.
4. Brush twists with eggwhite and sprinkle with almonds and sugar. Bake for 10 minutes at 200C, then reduce temperature to 180 C and bake for a further 15-20 minutes or until golden brown and cooked through. Stand for 5 minutes before transferring onto a wire rack.
1 1/3 cups of warm water
1/4 cup caster sugar
4 cups plain flour
1/4 cup milk powder
1 tsp mixed spice
1 1/2 cups craisins
80g unsalted butter, melted, cooled
2 eggs, lightly beaten
1 eggwhite, lightly beaten
1/2 cup flaked almonds
1/4 cup white sugar
1. Combine yeast, water and sugar in bowl and stand in a warm position for 10 mins or until frothy. Sift flour, milk powder and spice into a large bowl and stir in craisins. Make a well in centre and add yeast mixture, butter and eggs and mix to a soft dough using a wooden spoon. Turn out onto a lightly floured surface and knead for 4 minutes or until smooth. Shape dough into a ball, put in a large oiled bowl, cover with plastic and stand in a warm place for 20 mins.
2. Punch down dough with your fist then turn out onto a lightly floured surface and knead for 2 minutes. Divide dough in half. Knead each piece into a long, thin oval.
3. Using 1 piece of dough, start from 1 end and cut dough into 2 strips lengthwise, leaving them connected at the other end. Twist the 2 strips together. Repeat with remaining dough. Put twists on tray.
4. Brush twists with eggwhite and sprinkle with almonds and sugar. Bake for 10 minutes at 200C, then reduce temperature to 180 C and bake for a further 15-20 minutes or until golden brown and cooked through. Stand for 5 minutes before transferring onto a wire rack.
Sugared apple tarts
1 1/2 cups plain flour
1/2 cup hazelnut meal
1/2 tsp salt
125g butter, diced, chilled
1 egg yolk
1 tbsp cold water
extra flour for kneading
1/3 cup apricot jam
3 large granny smith apples
20g butter, melted, cooled
2 tbsp white sugar
icing sugar for dusting
1. Process flour, hazelnut meal and salt in a food processor for 30 seconds or until combined. Add butter and process until mixture resembles breadcrumbs. Add egg yolk and water. Pulse together. Turn out onto a lightly floured surface and lightly knead until smooth. Form into a round and wrap in plastic. Refrigerate for 30 mins or until firm.
2. Preheat oven to 200C. Brush 6 x 10cm fluted loose bottomed flan tins with melted butter. Divide pastry into 6 pieces, kneading each into a round. Roll out 1 round at a time to 3mm thick and large enough to line base and sides of tin. Line tins with pastry, trim edges. Prick tin with fork and back for 10 mins until lightly golden.
3. Put jam in microwave for 40 seconds or until soft. Stir until smooth. Brush jam on warm pastry. Using a vegie peeler cut ribbons of apple and arrange on pastry circles. Brush apple with butter and sprinkle with sugar. Bake for 15 mins or until apples are golden and caramelised. Dust with icing sugar before serving.
1/2 cup hazelnut meal
1/2 tsp salt
125g butter, diced, chilled
1 egg yolk
1 tbsp cold water
extra flour for kneading
1/3 cup apricot jam
3 large granny smith apples
20g butter, melted, cooled
2 tbsp white sugar
icing sugar for dusting
1. Process flour, hazelnut meal and salt in a food processor for 30 seconds or until combined. Add butter and process until mixture resembles breadcrumbs. Add egg yolk and water. Pulse together. Turn out onto a lightly floured surface and lightly knead until smooth. Form into a round and wrap in plastic. Refrigerate for 30 mins or until firm.
2. Preheat oven to 200C. Brush 6 x 10cm fluted loose bottomed flan tins with melted butter. Divide pastry into 6 pieces, kneading each into a round. Roll out 1 round at a time to 3mm thick and large enough to line base and sides of tin. Line tins with pastry, trim edges. Prick tin with fork and back for 10 mins until lightly golden.
3. Put jam in microwave for 40 seconds or until soft. Stir until smooth. Brush jam on warm pastry. Using a vegie peeler cut ribbons of apple and arrange on pastry circles. Brush apple with butter and sprinkle with sugar. Bake for 15 mins or until apples are golden and caramelised. Dust with icing sugar before serving.
Raspberry butter cake
Melted butter for greasing
1/2 tsp bicarb
1 cup cold water
4 cups plain flour
1 tsp cream of tartar
250g unsalted butter, softened
1 1/2 cups caster sugar
4 eggs
300g frozen raspberries, partially thawed
icing sugar to dust
1. Preheat oven to 180C. Grease a 6 cup ring fancy cake tin with melted butter. Combine bicarb and water in a jug. Sift flour and ceram of tartar together in a large bowl.
2. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs, 1 at a time beating after each addition. Add flour and water mixture. Using a large metal spoon, gently stir until well combined. Add raspberries and stir until combined. Spoon batter into prepared tin.
3. Bake for 1 - 1 1/4 hours or until a skewer come out clean when inserted into centre. Stand cake on a wire rack for 15 mins before turning out, then leave to cool completely. Dust with icing sugar before serving.
1/2 tsp bicarb
1 cup cold water
4 cups plain flour
1 tsp cream of tartar
250g unsalted butter, softened
1 1/2 cups caster sugar
4 eggs
300g frozen raspberries, partially thawed
icing sugar to dust
1. Preheat oven to 180C. Grease a 6 cup ring fancy cake tin with melted butter. Combine bicarb and water in a jug. Sift flour and ceram of tartar together in a large bowl.
2. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs, 1 at a time beating after each addition. Add flour and water mixture. Using a large metal spoon, gently stir until well combined. Add raspberries and stir until combined. Spoon batter into prepared tin.
3. Bake for 1 - 1 1/4 hours or until a skewer come out clean when inserted into centre. Stand cake on a wire rack for 15 mins before turning out, then leave to cool completely. Dust with icing sugar before serving.
20100526
Macadamia nut tartlets
Melted butter for greasing
1/2 cup firmly packed brown sugar
1/2 tsp cornflour
2 tbsp golden syrup
25g butter, melted
1 egg
2 tbsp thickened cream
1 tbsp cointreau
1 cup unsalted macadmai nuts, chopped
Pastry:
125 g butter
125 g caster sugar
1 egg
1 egg yolk
1 tsp vanilla essence
175g plain flour
75 g SR flour
1. Preheat oven to 200C. Grease six 10cm round loose bottomed flan tins with butter.
2. To make pastry, cream butter and sugar in an electric mixer. Add egg and beat, add yolk and vanilla and beat. Add flours and beat. Turn out dough on to a lightly floured surface and knead. Wrap in plastic and refrigerate for 30 mins.
3. Divide pastry into 6 rounds. Roll out 1 at a time between baking paper to fit into prepared pans. Prick base with a fork. Refrigerate for 30 mins.
4. Put tins on a baking tray, line each with baking paper and fill with baking beans. Bake for 10 mins, remove beans and bake again for 5 mins.
5. Reduce oven to 170C. Combine sugar and cornflour in a bowl. Whisk in syrup, butter, egg, cream and cointreau. Divide nuts between cases and pour over mixture.
6. Bake for 25 mins. Dust with icing sugar and serve with cream.
1/2 cup firmly packed brown sugar
1/2 tsp cornflour
2 tbsp golden syrup
25g butter, melted
1 egg
2 tbsp thickened cream
1 tbsp cointreau
1 cup unsalted macadmai nuts, chopped
Pastry:
125 g butter
125 g caster sugar
1 egg
1 egg yolk
1 tsp vanilla essence
175g plain flour
75 g SR flour
1. Preheat oven to 200C. Grease six 10cm round loose bottomed flan tins with butter.
2. To make pastry, cream butter and sugar in an electric mixer. Add egg and beat, add yolk and vanilla and beat. Add flours and beat. Turn out dough on to a lightly floured surface and knead. Wrap in plastic and refrigerate for 30 mins.
3. Divide pastry into 6 rounds. Roll out 1 at a time between baking paper to fit into prepared pans. Prick base with a fork. Refrigerate for 30 mins.
4. Put tins on a baking tray, line each with baking paper and fill with baking beans. Bake for 10 mins, remove beans and bake again for 5 mins.
5. Reduce oven to 170C. Combine sugar and cornflour in a bowl. Whisk in syrup, butter, egg, cream and cointreau. Divide nuts between cases and pour over mixture.
6. Bake for 25 mins. Dust with icing sugar and serve with cream.
Asian coleslaw
1/4 small red cabbage, core removed, finely shredded
200g snow peas, trimmed, finely sliced lengthways
2 medium carrots, peeled, cut into thin matchsticks
1 small red oinon, finely sliced
1/4 cup mint leaves, shredded
1 tsp toasted sesame seed
Dressing:
1/4 cup sour cream
1/3 cup lemon juice
3 tsp grated ginger
1 tsp toasted sesame seeds
salt and pepper
1. Combine cabbage, snow peas, carrot, oinon and herbs in a large bowl.
2. To make dressing, put all ingredients in a small mixing bowl and whisk to combine.
3. Pour dressing over cabbage mixture and toss until well combined. Sprinkle with toasted sesame seeds and serve coleslaw immediately.
200g snow peas, trimmed, finely sliced lengthways
2 medium carrots, peeled, cut into thin matchsticks
1 small red oinon, finely sliced
1/4 cup mint leaves, shredded
1 tsp toasted sesame seed
Dressing:
1/4 cup sour cream
1/3 cup lemon juice
3 tsp grated ginger
1 tsp toasted sesame seeds
salt and pepper
1. Combine cabbage, snow peas, carrot, oinon and herbs in a large bowl.
2. To make dressing, put all ingredients in a small mixing bowl and whisk to combine.
3. Pour dressing over cabbage mixture and toss until well combined. Sprinkle with toasted sesame seeds and serve coleslaw immediately.
Tarragon asparagus and haloumi salad
1/4 cup olive oil
1/4 cup tarragon leaves, coarsley chopped
3 bunches asparagus, trimmed
200g haloumi, cut into 1cm thick slices
2 witlof heads, leaves separated
extra virgin olive oil, to serve
1. Put oil and tarragon in a small jug and whick with a fork until well combined. Coat asparagus in oil mixture.
2. Heat bbq grill to medium, put asparagus spears on grill and cook for 2 minutes until tender. Put haloumi slices on grill and cook for 1 min on each side or until golden on both sides.
3. Arrange witlof on a serving platter and top with asparagus. Break up haloumi into large pieces and sprinkle over asparagus. Drizzle with oil and serve immediately.
1/4 cup tarragon leaves, coarsley chopped
3 bunches asparagus, trimmed
200g haloumi, cut into 1cm thick slices
2 witlof heads, leaves separated
extra virgin olive oil, to serve
1. Put oil and tarragon in a small jug and whick with a fork until well combined. Coat asparagus in oil mixture.
2. Heat bbq grill to medium, put asparagus spears on grill and cook for 2 minutes until tender. Put haloumi slices on grill and cook for 1 min on each side or until golden on both sides.
3. Arrange witlof on a serving platter and top with asparagus. Break up haloumi into large pieces and sprinkle over asparagus. Drizzle with oil and serve immediately.
Gingerbread men
3 cups plain flour
large pinch salt
1 tsp baking soda
2 tsp ginger
1 tsp ground cinnamon
1/2 tsp cloves
1/4 tsp ground nutmeg
125g unsalted butter
1/2 cup caster sugar
1 egg
2/3 cup molasses
2 cups icing sugar
2 eggwhites
juice of 1 lemon
food colouring
1. Preheat over to 180C. Sift flour, salt, baking soda, ginger, cinnamon, cloves and nutmeg and set aside.
2. Put butter and sugar in the bowl of an electric mixer and beat on medium speed for 3 mins or until mixture is light and creamy. Add the egg and molasses and continue beating for 2 mins.
3. Reduce mixer speed to low and add flour mixture. Mix for 30 secs until mixture just comes together. Turn out dough onto a lightly floured surface and knead until smooth.
4. Roll out dough to 3mm thick, then cut out shapes. Put on trays and cook for 8-12 minutes until slightly firm to the touch. Allow to cool on a wire rack.
5. Put icing sugar, eggwhites and juice in the bowl of an electric mixer. Whisk on high speed for 3 mins until light and creamy. Divide icing in 2-3 batches. Add colouring. Pipe icing on gingerbread men to decorate.
large pinch salt
1 tsp baking soda
2 tsp ginger
1 tsp ground cinnamon
1/2 tsp cloves
1/4 tsp ground nutmeg
125g unsalted butter
1/2 cup caster sugar
1 egg
2/3 cup molasses
2 cups icing sugar
2 eggwhites
juice of 1 lemon
food colouring
1. Preheat over to 180C. Sift flour, salt, baking soda, ginger, cinnamon, cloves and nutmeg and set aside.
2. Put butter and sugar in the bowl of an electric mixer and beat on medium speed for 3 mins or until mixture is light and creamy. Add the egg and molasses and continue beating for 2 mins.
3. Reduce mixer speed to low and add flour mixture. Mix for 30 secs until mixture just comes together. Turn out dough onto a lightly floured surface and knead until smooth.
4. Roll out dough to 3mm thick, then cut out shapes. Put on trays and cook for 8-12 minutes until slightly firm to the touch. Allow to cool on a wire rack.
5. Put icing sugar, eggwhites and juice in the bowl of an electric mixer. Whisk on high speed for 3 mins until light and creamy. Divide icing in 2-3 batches. Add colouring. Pipe icing on gingerbread men to decorate.
Bulgur and asparagus salad
1 cup bulgur
1/2 cup flaked almonds
1 bunch asparagus
1/2 cup marinated black olives
olive oil
1/4 cup red wine vinegar
3 hard boiled eggs, chopped
1. Put bulgur in a bowl and cover with cold water. Allow to stand for 15 mins. Drain and put in a large mixing bowl, add almonds and toss to combine.
2. Trim asparagus. Cook briefly in boiling water, drain and refresh under cold water.
3. Pit olives and finely chop. Whisk oil and vinegar. Season.
4. To serve, put bulgur mixture on a large plate, top with asparagus, chopped egg and olives. Spoon over dressing.
1/2 cup flaked almonds
1 bunch asparagus
1/2 cup marinated black olives
olive oil
1/4 cup red wine vinegar
3 hard boiled eggs, chopped
1. Put bulgur in a bowl and cover with cold water. Allow to stand for 15 mins. Drain and put in a large mixing bowl, add almonds and toss to combine.
2. Trim asparagus. Cook briefly in boiling water, drain and refresh under cold water.
3. Pit olives and finely chop. Whisk oil and vinegar. Season.
4. To serve, put bulgur mixture on a large plate, top with asparagus, chopped egg and olives. Spoon over dressing.
Roast sweet potato and chilli salad
1 kg of sweet potato
3 long red chillies
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
100g greek feta
1/2 cup mint leaves, shredded
1. Preheat oven to 180C. Peel sweet potato and roughly chop into 5cm pieces. Cut chillies in half lengthways. Put sweet potato and chillies in a bowl and toss with 1 tbsp oil. Season and spread on a baking tray. Roast for 35-40 mintues or until golden.
2. Combine remaining old and vinegar, season. Put sweet potato and chilli on a platter and top with crumbled feta and mint. Drizzle with dressing and serve.
3 long red chillies
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
100g greek feta
1/2 cup mint leaves, shredded
1. Preheat oven to 180C. Peel sweet potato and roughly chop into 5cm pieces. Cut chillies in half lengthways. Put sweet potato and chillies in a bowl and toss with 1 tbsp oil. Season and spread on a baking tray. Roast for 35-40 mintues or until golden.
2. Combine remaining old and vinegar, season. Put sweet potato and chilli on a platter and top with crumbled feta and mint. Drizzle with dressing and serve.
Barbecued corn with tahini herb butter
8 corn cobs
185 g butter, softened
2 tbsp softened
salt and pepper
2 tbsp chopped chives
1 tbsp finely chopped flat leaf parsley.
1. Combine butter and tahini in a medium bowl. Season. Add herbs. Freeze or chill for 5 minutes.
2. Add butter mixture to corn and wrap in foil.
3. Heat bbq grill until hot. BBQ the corn, turning occaisonally until cooked through, 15-20 mins.
185 g butter, softened
2 tbsp softened
salt and pepper
2 tbsp chopped chives
1 tbsp finely chopped flat leaf parsley.
1. Combine butter and tahini in a medium bowl. Season. Add herbs. Freeze or chill for 5 minutes.
2. Add butter mixture to corn and wrap in foil.
3. Heat bbq grill until hot. BBQ the corn, turning occaisonally until cooked through, 15-20 mins.
Zucchini, pine nut and parmesan salad
6 zucchinis
1 tbsp olive oil
salt and pepper
1/4 cup pine nuts, toasted
40g parmesan cheese, shaved
Dressing:
1/4 cup extra virgin olive oil
2 tbsp freshly squeezed lemon juice
2 tsp dijon mustard
1 garlic clove, crushed
2 tbsp, finely chopped flat leaf parsley
1 small red chilli, seeded and finely chopped
1. Thinly slice zucchini lengthways into long thin strips and put in a bowl. Add oil and season. Toss to combine.
2. Preheat bbq grill to hot. Cook zucchini in batches for 1-2 minutes each side or until charred and tender. Transfer to a large platter.
3. Make dressing by combining oil, lemon juice, mustard, garlic, parsley and chilli in a jug, season.
4. Sprinkle pine nuts over warm zucchini, drizzle with dressing and parmesan and serve warm.
1 tbsp olive oil
salt and pepper
1/4 cup pine nuts, toasted
40g parmesan cheese, shaved
Dressing:
1/4 cup extra virgin olive oil
2 tbsp freshly squeezed lemon juice
2 tsp dijon mustard
1 garlic clove, crushed
2 tbsp, finely chopped flat leaf parsley
1 small red chilli, seeded and finely chopped
1. Thinly slice zucchini lengthways into long thin strips and put in a bowl. Add oil and season. Toss to combine.
2. Preheat bbq grill to hot. Cook zucchini in batches for 1-2 minutes each side or until charred and tender. Transfer to a large platter.
3. Make dressing by combining oil, lemon juice, mustard, garlic, parsley and chilli in a jug, season.
4. Sprinkle pine nuts over warm zucchini, drizzle with dressing and parmesan and serve warm.
Grasshopper pie
250g packet plain chocolate flavoured biscuits
1/2 cup dessicated coconut
180g unsalted butter, melted, cooled
1 cup milk
1/2 bunch mint
3 egg yolks
1/2 cup caster sugar
1 tsp cornflour
1/2 cup cold water
1 tbsp gelatine
1/4 cup creme de menthe
300ml thickened cream
1. Brush a 20cm round springform tin with melted butter and line the base with baking paper. Process biscuits in a food processor until fine crumbs. Add coconut and butter and stir until well combined. Spoon into prepared tin, press evenly up sides and across bae of tin. Put in freezer for 10 minutes.
2. Combine milk and mint in a medium heavy based pan and put over a low heat for 3-4 minutes or until small bubbles form around the edge. Remove from heat and cool. Strain through a fine sieve and discard the mint. Whisk egg yolks, sugar and cornflour in a bowl. Slowly add mint-infused milk to egg mixture, whisking constantly. Return custard to pan and stir, constantly, on a medium heat until it thickens. Remove from heat and cover top with plastic to stop skin forming.
3. Pour water into a jug, sprinkle with gelatine and whisk to combine. Stand for 5 minutes. Microwave for 30-40 seconds or until gelatine has dissolved. Allow to cool and add to custard mixture with creme de menthe.
4. Pour custard into a large mixing bowl, cover and refrigerate until mixture is cold and starts to thicken but not set. Beat cream til soft peaks begin to form, add cream to custard mixture. Spoon into biscuit shell and refrigerate for 2-3 hours to set.
1/2 cup dessicated coconut
180g unsalted butter, melted, cooled
1 cup milk
1/2 bunch mint
3 egg yolks
1/2 cup caster sugar
1 tsp cornflour
1/2 cup cold water
1 tbsp gelatine
1/4 cup creme de menthe
300ml thickened cream
1. Brush a 20cm round springform tin with melted butter and line the base with baking paper. Process biscuits in a food processor until fine crumbs. Add coconut and butter and stir until well combined. Spoon into prepared tin, press evenly up sides and across bae of tin. Put in freezer for 10 minutes.
2. Combine milk and mint in a medium heavy based pan and put over a low heat for 3-4 minutes or until small bubbles form around the edge. Remove from heat and cool. Strain through a fine sieve and discard the mint. Whisk egg yolks, sugar and cornflour in a bowl. Slowly add mint-infused milk to egg mixture, whisking constantly. Return custard to pan and stir, constantly, on a medium heat until it thickens. Remove from heat and cover top with plastic to stop skin forming.
3. Pour water into a jug, sprinkle with gelatine and whisk to combine. Stand for 5 minutes. Microwave for 30-40 seconds or until gelatine has dissolved. Allow to cool and add to custard mixture with creme de menthe.
4. Pour custard into a large mixing bowl, cover and refrigerate until mixture is cold and starts to thicken but not set. Beat cream til soft peaks begin to form, add cream to custard mixture. Spoon into biscuit shell and refrigerate for 2-3 hours to set.
Roasted vegetable tart
1 garlic clove
1 tbsp capers
1 leek
2 desiree potatoes
1 red onion
2 zucchini
3 roma tomatoes
olive oil
1 tbsp balsamic vinegar
2 cups plain wholemeal flour
1 tsp baking powder
1/2 cup grated parmesan
1/2 cup extra virgin olive oil
1/3 cup cold water
extra flour for kneading
extra cup grated parmesan
1. preheat oven to 200C. Line a large oven tray with baking paper. Peel and crush garlic clove with capers until a paste.
2. Thinly slice leek and put in a large bowl. Cut potatoes into paper thin slices and add to leek. Cut oinon and zucchini into rounds and tomatoes into 1cm thick slices and add to leek. Add 1 tbsp olive oil and vinegar and toss to combine. Spread vegetable mixture on prepared tray and bake for 15-20 minutes.
3. Sift wholemeal flour and baking powder into a large mixing bowl, add grated parmesan and stir to combine. Make a well in the centre of the dry ingredients, add the extra virgin olive oil and water, and mix to form a stiff dough. Turn the dough out onto a lightly floured surface and knead into a ball. Wrap in plastic and refrigerate for 10 mins.
4. Brush the base and sides of a 26cm springform tin with olive oil. Roll out pastry between 2 sheets of plastic into a 5mm thick round, large enough to completely line the tin. Removing plastic, turn pastry into tin. Spread paste over pastry base and top with roasted vegies. Sprinkle over extra parmesan and fold in any overhanging pastry. Bake for 25-30 mins or until pastry is golden and crisp. Serve immediately.
1 tbsp capers
1 leek
2 desiree potatoes
1 red onion
2 zucchini
3 roma tomatoes
olive oil
1 tbsp balsamic vinegar
2 cups plain wholemeal flour
1 tsp baking powder
1/2 cup grated parmesan
1/2 cup extra virgin olive oil
1/3 cup cold water
extra flour for kneading
extra cup grated parmesan
1. preheat oven to 200C. Line a large oven tray with baking paper. Peel and crush garlic clove with capers until a paste.
2. Thinly slice leek and put in a large bowl. Cut potatoes into paper thin slices and add to leek. Cut oinon and zucchini into rounds and tomatoes into 1cm thick slices and add to leek. Add 1 tbsp olive oil and vinegar and toss to combine. Spread vegetable mixture on prepared tray and bake for 15-20 minutes.
3. Sift wholemeal flour and baking powder into a large mixing bowl, add grated parmesan and stir to combine. Make a well in the centre of the dry ingredients, add the extra virgin olive oil and water, and mix to form a stiff dough. Turn the dough out onto a lightly floured surface and knead into a ball. Wrap in plastic and refrigerate for 10 mins.
4. Brush the base and sides of a 26cm springform tin with olive oil. Roll out pastry between 2 sheets of plastic into a 5mm thick round, large enough to completely line the tin. Removing plastic, turn pastry into tin. Spread paste over pastry base and top with roasted vegies. Sprinkle over extra parmesan and fold in any overhanging pastry. Bake for 25-30 mins or until pastry is golden and crisp. Serve immediately.
20100524
RED SAUCE ENCHILADAS
1 med. onion, chopped
3 tbsp. butter
1/2 - 1 med. green (or red) capsicum, chopped
1-2 cans tomato sauce
1/2 - 1 c. water
1/8 tsp. Tabasco sauce
1 tbsp. chili powder
Saute onions and bell pepper in butter until soft. Stir in next 4 ingredients. Cover and simmer over low heat about 30 minutes. Makes about 3 cups.
3 tbsp. butter
1/2 - 1 med. green (or red) capsicum, chopped
1-2 cans tomato sauce
1/2 - 1 c. water
1/8 tsp. Tabasco sauce
1 tbsp. chili powder
Saute onions and bell pepper in butter until soft. Stir in next 4 ingredients. Cover and simmer over low heat about 30 minutes. Makes about 3 cups.
20100523
Tunisian Brik
• 2 medium sweet potatoes
• 1 & 1/2 teaspoons coriander seeds
• 2 dried red chillies
• 1/2 teaspoon ground cinnamon, plus a little extra
• salt and freshly ground black pepper
• 2 spring onions, trimmed and finely chopped
• 1 large free-range or organic egg, beaten
150g butter
• 6 sheets of filo pastry
• 1 red onion, finely sliced
• a bunch of fresh watercress
• a bunch of fresh mint, leaves picked
• a bunch of fresh flat-leaf parsley, leaves picked
• 4 tablespoons natural yoghurt
• 3 lemons, 1 juiced, 2 cut in half
• extra virgin olive oil
• a pinch of ground cumin
• 1 & 1/2 teaspoons coriander seeds
• 2 dried red chillies
• 1/2 teaspoon ground cinnamon, plus a little extra
• salt and freshly ground black pepper
• 2 spring onions, trimmed and finely chopped
• 1 large free-range or organic egg, beaten
150g butter
• 6 sheets of filo pastry
• 1 red onion, finely sliced
• a bunch of fresh watercress
• a bunch of fresh mint, leaves picked
• a bunch of fresh flat-leaf parsley, leaves picked
• 4 tablespoons natural yoghurt
• 3 lemons, 1 juiced, 2 cut in half
• extra virgin olive oil
• a pinch of ground cumin
snacks and sides | serves 4
This is my twist on a North African classic. Filo pastry is cheap and fun to play with - just remember to work quickly with it before the sheets starts to dry out.
Preheat your oven to 200°C/400°F/gas 6. Wash the sweet potatoes and bake them, in their skins, in the preheated oven until cooked and soft. Allow to cool (leaving the oven on), then peel and mash them.
Bash up 1 teaspoon of the coriander seeds and the chillies in a pestle and mortar. Stir with the cinnamon into the mashed sweet potato and season well. Fold the spring onions and beaten egg into the mashed potato.
Gently melt the butter in a pan. Bash up the remaining coriander seeds. Brush a sheet of filo with some melted butter and sprinkle with a pinch of ground cinnamon and a little of the ground coriander. Cover with the second sheet, and brush and sprinkle as before. Repeat for the third sheet. With a sharp knife, cut the stacked filo sheets into two 15cm squares.
Working quickly to prevent the pastry from drying, do the same with the remaining filo sheets. You should now have four squares of filo. Place a generous tablespoon of the sweet potato mixture in the centre of each square and spread out slightly. Brush the edges of each square with water and fold in half, corner to corner, to make a triangle. Press down at the edges to seal. Brush both sides of each triangle with the rest of the melted butter, place on a baking tray and bake in the preheated oven until light brown - this will take about 10 minutes.
Mix the red onion with the watercress, mint and parsley. Mix the yogurt with the lemon juice, a glug of olive oil and the cumin. Dress the salad with the yoghurt dressing and serve with the hot filo briks and the lemon halves.
Note we have made this with filo and puff pastry and puff pastry works better for us.
20100513
Carrot cake with white chocolate frosting
350g SR flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
400g carrots, peeled, finely grated
375g brown sugar
275ml vegetable oil
4 eggs
200g Greek yoghurt
250g cream cheese
80g icing sugar
1 tsp vanilla extract
100g white chocolate, melted
walnut halves to decorate
1. Preheat oven to 170C. Sift flour, baking powder and spices together in a bow, then add carrot and mix well.
2. Line a 24cm round cake tin with baking paper. Whisk sugar, oil, eggs and yoghurt together in a second bowl, then stir in flour mixture. Pour into prepared tin and bake for 40-45 minutes or until cooked when tested with a skewer. Cool on a wire rack.
3. Beat cream cheese, icing sugar and vanilla in a bowl until smooth, then stir in melted chocolate. Spread over cooled cake. Decorate top of cake with walnut halves.
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
400g carrots, peeled, finely grated
375g brown sugar
275ml vegetable oil
4 eggs
200g Greek yoghurt
250g cream cheese
80g icing sugar
1 tsp vanilla extract
100g white chocolate, melted
walnut halves to decorate
1. Preheat oven to 170C. Sift flour, baking powder and spices together in a bow, then add carrot and mix well.
2. Line a 24cm round cake tin with baking paper. Whisk sugar, oil, eggs and yoghurt together in a second bowl, then stir in flour mixture. Pour into prepared tin and bake for 40-45 minutes or until cooked when tested with a skewer. Cool on a wire rack.
3. Beat cream cheese, icing sugar and vanilla in a bowl until smooth, then stir in melted chocolate. Spread over cooled cake. Decorate top of cake with walnut halves.
Chocolate and banana bread
250g plain flour
20g cocoa powder
2 tsp baking powder
120g butter, softened
130g raw sugar
2 large eggs
2 very ripe large bananas, mashed (about 500g)
60g shredded coconut
80g dark chocolate, chopped.
1. Preheat oven to 175C. Sift together flour, cocoa and baking powder into a bowl.
2. Grease a 26-28 cm loaf tin and line base wit baking paper. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add banana and stir until combined. Fold in flour mixture, then fold in coconut and chocolate. Spoon mixture into prepared tin.
3. Bake for 45-60 minutes or until cooked when tested with a skewer. Turn out and allow to cool on a wire rack.
20g cocoa powder
2 tsp baking powder
120g butter, softened
130g raw sugar
2 large eggs
2 very ripe large bananas, mashed (about 500g)
60g shredded coconut
80g dark chocolate, chopped.
1. Preheat oven to 175C. Sift together flour, cocoa and baking powder into a bowl.
2. Grease a 26-28 cm loaf tin and line base wit baking paper. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add banana and stir until combined. Fold in flour mixture, then fold in coconut and chocolate. Spoon mixture into prepared tin.
3. Bake for 45-60 minutes or until cooked when tested with a skewer. Turn out and allow to cool on a wire rack.
Apple teacake
125g unsalted butter
1/2 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups SR flour
1 tsp ground cardamom
1 tsp ground cinnamon
1/4 cup milk
3 apples
caster sugar and ground cinnamon extra
1. Preheat oven to 180C. Line base and sides of a 20cm round springform pan tin with baking paper.
2. Beat butter, sugar and vanilla in the small bowl of an electric mixer until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift over flour and spices, add milk and stir until just combined.
3. Spoon mixture into prepared tin. Peel, quater and core apples, then thinly slice. Push slices into batter, leaved curved half of each slice exposed. Combine extra sugar and cinnamon and sprinkle over apples. Bake for 30-35 minutes or until a skewer comes out clean. Stand on a wire rack to cool or serve warm.
1/2 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups SR flour
1 tsp ground cardamom
1 tsp ground cinnamon
1/4 cup milk
3 apples
caster sugar and ground cinnamon extra
1. Preheat oven to 180C. Line base and sides of a 20cm round springform pan tin with baking paper.
2. Beat butter, sugar and vanilla in the small bowl of an electric mixer until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift over flour and spices, add milk and stir until just combined.
3. Spoon mixture into prepared tin. Peel, quater and core apples, then thinly slice. Push slices into batter, leaved curved half of each slice exposed. Combine extra sugar and cinnamon and sprinkle over apples. Bake for 30-35 minutes or until a skewer comes out clean. Stand on a wire rack to cool or serve warm.
Apple pancake
1 1/4 cups SR flour
2 Tbsp caster sugar
1 cup milk
2 tsp vanilla extract
2 eggs, lightly beaten
30g unsalted butter, melted, cooled
3 golden delicious apples
extra 30g unsalted butter
2 Tbsp sugar
icing sugar for dusting
1. Heat oven to 200C. Sift flour into a medium mixing bowl, add sugar and stir to combine. Make a well in the centre and add milk, vanilla, egg and butter. Whisk to combine until mixture is smooth and free of lumps.
2. Peel, quarter and core apples, then thinly slice. Melt extra butter in a 23cm pan, add apple and sugar toss to combine. Cook for 3-4 minutes. Transfer pan to oven and bake for 15-20 minutes or until puffed and golden. Dust with icing sugar.
2 Tbsp caster sugar
1 cup milk
2 tsp vanilla extract
2 eggs, lightly beaten
30g unsalted butter, melted, cooled
3 golden delicious apples
extra 30g unsalted butter
2 Tbsp sugar
icing sugar for dusting
1. Heat oven to 200C. Sift flour into a medium mixing bowl, add sugar and stir to combine. Make a well in the centre and add milk, vanilla, egg and butter. Whisk to combine until mixture is smooth and free of lumps.
2. Peel, quarter and core apples, then thinly slice. Melt extra butter in a 23cm pan, add apple and sugar toss to combine. Cook for 3-4 minutes. Transfer pan to oven and bake for 15-20 minutes or until puffed and golden. Dust with icing sugar.
Cappuccino cupcakes
250g unsalted butter, softened
200g caster sugar
4 eggs
250g SR flour
2 tsp baking powder
1 tsp vanilla extract
1 Tbsp espresso coffee powder
5 Tbsp warm milk
Icing
1 Tbsp cocoa
1 Tbsp instant coffee
2 Tbsp hot water
200g icing sugar, sifted
125g cream cheese, at room temperature
50g butter
1. Preheat oven to 180C. Put butter, sugar, eggs, flour, baking powder and vanilla in food processor and process until smooth. Combine coffee and milk, gradually add coffee mixture and process until smooth.
2. Line 18 holes of 2 muffin tins with paper cases. Spoon mixture into each to 2/3 full. Bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Cool on wire racks.
3. To make icing, combine cocoa, coffee and water. Put icing sugar, soft cream cheese and butter in a food processor and blend well. Add cocoa mixture and process until combined. Dip cooled cupcakes into icing to coat.
200g caster sugar
4 eggs
250g SR flour
2 tsp baking powder
1 tsp vanilla extract
1 Tbsp espresso coffee powder
5 Tbsp warm milk
Icing
1 Tbsp cocoa
1 Tbsp instant coffee
2 Tbsp hot water
200g icing sugar, sifted
125g cream cheese, at room temperature
50g butter
1. Preheat oven to 180C. Put butter, sugar, eggs, flour, baking powder and vanilla in food processor and process until smooth. Combine coffee and milk, gradually add coffee mixture and process until smooth.
2. Line 18 holes of 2 muffin tins with paper cases. Spoon mixture into each to 2/3 full. Bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Cool on wire racks.
3. To make icing, combine cocoa, coffee and water. Put icing sugar, soft cream cheese and butter in a food processor and blend well. Add cocoa mixture and process until combined. Dip cooled cupcakes into icing to coat.
Cherry crumble pizzas
500g pizza flour
5g salt
380mL warm water
7g dry yeast
50mL olive oil
300g ricotta
1 egg yolk
zest of 1/4 lemon
120g brown sugar
1/4 tsp almond essence
120g blanched almonds, chopped
jar cherries drained
120g ground almonds
2 Tbsp icing sugar + extra for dusting
Chocolate sauce
3 Tbsp cream, at room temperature
30g butter, softened
200g dark chocolate, gently melted
1. Sift flour and salt into the bowl of an electric mixer with dough hook attached. Put water in jug, whisk in yeast until a silky smooth dough forms. Cover dough and leave in a warm place for 40 minutes. Divide into 12 pieces, roll into balls and rest for a further 20 minutes.
2. Make the chocolate sauce, by combining all the ingredients in bowl and stir over a pot of boiling water. Set aside and keep warm.
3. Preheat oven to 240C. Mix ricotta, egg yolk, zest, sugar and almond essence in a bowl until well combined and smooth. Fold through almonds.
4. Roll out dough balls as thin as possible. Spoon topping mixture over bases, top with cherries and sprinkle over combined ground almond and icing sugar.
5. Bake pizzas 2-3 at a time for 5-7 minutes. Serve dusted with extra icing sugar and drizzled with chocolate sauce.
5g salt
380mL warm water
7g dry yeast
50mL olive oil
300g ricotta
1 egg yolk
zest of 1/4 lemon
120g brown sugar
1/4 tsp almond essence
120g blanched almonds, chopped
jar cherries drained
120g ground almonds
2 Tbsp icing sugar + extra for dusting
Chocolate sauce
3 Tbsp cream, at room temperature
30g butter, softened
200g dark chocolate, gently melted
1. Sift flour and salt into the bowl of an electric mixer with dough hook attached. Put water in jug, whisk in yeast until a silky smooth dough forms. Cover dough and leave in a warm place for 40 minutes. Divide into 12 pieces, roll into balls and rest for a further 20 minutes.
2. Make the chocolate sauce, by combining all the ingredients in bowl and stir over a pot of boiling water. Set aside and keep warm.
3. Preheat oven to 240C. Mix ricotta, egg yolk, zest, sugar and almond essence in a bowl until well combined and smooth. Fold through almonds.
4. Roll out dough balls as thin as possible. Spoon topping mixture over bases, top with cherries and sprinkle over combined ground almond and icing sugar.
5. Bake pizzas 2-3 at a time for 5-7 minutes. Serve dusted with extra icing sugar and drizzled with chocolate sauce.
20100511
Haloumi and chargrilled vegies on vienna
1/2 cup of mint leaves, finely chopped
1 long red chilli, finely chopped
1 tsp sumac
1 tbsp olive oil
200g haloumi
1 medium eggplant, thinly sliced lengthways
2 red capsicums, deseeded and quartered.
1/4 cup olive oil
vienna loaf sliced and toasted
1. Preheat oven to 200C. Put mint, chilli, sumac and olive oil in a bowl and stir until well combined. Add haloumi and gently stir until well coated with marinade. Set aside.
2. Line 2 oven trays with baking paper. Arrange eggplant and capsicum slices, brush with olive oil and bake for 20-25 minutes until cooked through.
3. Heat a chargrill pan. Add marinated haloumi slices and cook for 1 minute on each side or until charred. Put a slice of toast on a plate and top with roasted eggplant and capsicum and finish with haloumi slices.
1 long red chilli, finely chopped
1 tsp sumac
1 tbsp olive oil
200g haloumi
1 medium eggplant, thinly sliced lengthways
2 red capsicums, deseeded and quartered.
1/4 cup olive oil
vienna loaf sliced and toasted
1. Preheat oven to 200C. Put mint, chilli, sumac and olive oil in a bowl and stir until well combined. Add haloumi and gently stir until well coated with marinade. Set aside.
2. Line 2 oven trays with baking paper. Arrange eggplant and capsicum slices, brush with olive oil and bake for 20-25 minutes until cooked through.
3. Heat a chargrill pan. Add marinated haloumi slices and cook for 1 minute on each side or until charred. Put a slice of toast on a plate and top with roasted eggplant and capsicum and finish with haloumi slices.
Baked ricotta and roasted tomatoes on sourdough
melted butter, for greasing
500g fresh ricotta
1/2 cup parmesan or pecorino, finely grated
2 tbsp lemon thyme leaves
1 egg, lightly beaten
salt and pepper
6 medium roma tomatoes
1 eshalot peeled, thinly sliced
1 tbsp white balsamic vinegar
extra virgin olive oil
1 tsp salt flakes
4 slices sourdough, chargrilled
1. Preheat oven to 180C. Brush a 4 cup ovenproof dish with melted butter. Put ricotta, parmesan, thyme, egg and salt and peper in mixing bowl and mix to combine. Spoon into prepared dish and smooth top. Bake for 30-35 minutes or until light golden and set. Set aside to cool. Turn out onto a plate.
2. Line an oven tray with baking paper. Cut tomato into 3 slices lengthways, and place on prepared tray. Scatter with eschalots and drizzle with vinegar, oil and salt flakes. Bake for 10-15 mins and set aside to cool.
3. Put sourdough on plate. Top with slices of baked ricotta and baked tomato. Drizzle with oil and sprinkle with lemon thyme.
500g fresh ricotta
1/2 cup parmesan or pecorino, finely grated
2 tbsp lemon thyme leaves
1 egg, lightly beaten
salt and pepper
6 medium roma tomatoes
1 eshalot peeled, thinly sliced
1 tbsp white balsamic vinegar
extra virgin olive oil
1 tsp salt flakes
4 slices sourdough, chargrilled
1. Preheat oven to 180C. Brush a 4 cup ovenproof dish with melted butter. Put ricotta, parmesan, thyme, egg and salt and peper in mixing bowl and mix to combine. Spoon into prepared dish and smooth top. Bake for 30-35 minutes or until light golden and set. Set aside to cool. Turn out onto a plate.
2. Line an oven tray with baking paper. Cut tomato into 3 slices lengthways, and place on prepared tray. Scatter with eschalots and drizzle with vinegar, oil and salt flakes. Bake for 10-15 mins and set aside to cool.
3. Put sourdough on plate. Top with slices of baked ricotta and baked tomato. Drizzle with oil and sprinkle with lemon thyme.
Watercress and melon salad
1 bunch of watercress
1/2 honeydew melon, deseeded
1/4 cup mirin
1 tbsp lime juice
2 tsp caster sugar
2 tbsp pickled pink ginger, shredded
1. Remove sprigs from watercress and put in a large bowl. Remove skin from melon, thinly slice and toss gently with watercress until combined. Transfer to a serving plate.
2. Whisk mirin, juice, sugar and ginger in a bowl until combined. Pour over watercress and melon just before serving.
1/2 honeydew melon, deseeded
1/4 cup mirin
1 tbsp lime juice
2 tsp caster sugar
2 tbsp pickled pink ginger, shredded
1. Remove sprigs from watercress and put in a large bowl. Remove skin from melon, thinly slice and toss gently with watercress until combined. Transfer to a serving plate.
2. Whisk mirin, juice, sugar and ginger in a bowl until combined. Pour over watercress and melon just before serving.
Warm tomato and bread salad
6 roma tomatoes, thickly sliced
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
3 slices of sourdough
50g mozerella, cut into 1cm cubes
2 tbsp oregano leaves
1. preheat grill until hot. Arrange tomato slices in a large, shallow heatproof dish, drizzle with half the oil and season.
2. Cut bread into small cubes and scatter over tomato. Scatter cheese over the bread. Drizzle with remaining oil.
3. Put dish under the grill for 4-5 minutes or until bread is golden and crisp. Sprinkle with oregano and serve.
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
3 slices of sourdough
50g mozerella, cut into 1cm cubes
2 tbsp oregano leaves
1. preheat grill until hot. Arrange tomato slices in a large, shallow heatproof dish, drizzle with half the oil and season.
2. Cut bread into small cubes and scatter over tomato. Scatter cheese over the bread. Drizzle with remaining oil.
3. Put dish under the grill for 4-5 minutes or until bread is golden and crisp. Sprinkle with oregano and serve.
20100510
ANZAC biscuits
The easiest biscuit in the world (and the tastiest too)!
1 cup of plain flour
1 cup of rolled oats
1 cup coconut
1 cup sugar
mix dry ingredients in a bowl
110g or 4oz of butter
2tbsp hot water
1tbsp golden syrup
melt in the microwave
then add 1tsp of bicarb to the wet ingredients
add the wet ingredients to the dry. Shape into balls, place 5 cm apart on baking trays as they spread as they cook. Bake in a 180C oven for approx 12 minutes or until golden. Let cool on trays.
Makes approx 24.
1 cup of plain flour
1 cup of rolled oats
1 cup coconut
1 cup sugar
mix dry ingredients in a bowl
110g or 4oz of butter
2tbsp hot water
1tbsp golden syrup
melt in the microwave
then add 1tsp of bicarb to the wet ingredients
add the wet ingredients to the dry. Shape into balls, place 5 cm apart on baking trays as they spread as they cook. Bake in a 180C oven for approx 12 minutes or until golden. Let cool on trays.
Makes approx 24.
20100509
white sourdough - My Favorite White Bread Recipe
# From: servio!penneyj@uunet.UU.NET (D. Jason Penney)
My Favorite White Bread Recipe
This is my bread recipe that all of my friends say is the best. I have made
it literally hundreds of times. It is good sandwich bread, and makes
outrageous
toast.
I am going to assume that you are familiar with sourdough techniques. I am
a recently joined member of this mailing list, so I don't know what's already
been distributed, and I don't want to bore you if you already know the basics.
Alternately, I have a discussion of basic sourdough techniques published in a
local cookbook; I could reproduce that here if there is sufficient interest.
Start by making starter (of course!). For this recipe, I use:
"Sourdough Bread Batter"
1 C starter
2 C warm water
2.5 C flour
Allow to proof overnight, 8-15 hours.
yields: 1 C starter to return, 2.5 C starter to bake
The recipe:
2.5 C sourdough bread batter
1.5 C water (or milk, or 1 C yogurt + .5 C water)
-- make sure water is warm, else scald milk in microwave
2 T sugar
2 T melted butter
2 t salt
3-4.5 C flour
yields: 2 loaves
1. Add 1 C flour to starter. Mix in liquid, then sugar, salt, and butter.
2. Add flour until dough turns from sides of bowl.
3. Turn out onto kneading board and knead in .5 - 1 C more C of flour.
4. Let proof until doubled in bulk. For us sourdough users, this can be a LONG
proof, depending on how cold the flour was when we started. Plan on no less
than 2 hours, possible 3.
5. Punch down, let rise again (about 1 hour).
6. Turn out, punch down, shape into loaves.
7. Let rise about halfway (approximately 30 minutes), then bake in a preheated
375 degrees F oven 45-50 minutes.
8. Turn out onto cooling racks, allow to completely cool before wrapping. You
may optionally brush the loaves with water or melted butter while
still warm,
but I don't usually bother.
I had a friend who recently called me in a panic after she made this for the
first time, because the crust was hard :-). As a matter of fact, the crust
softens quite a bit in about a day. Isn't all sourdough bread this way?
I have also added 1.5 C grated sharp cheese before adding the flour. If you
do this, be careful with the cooking time; the bread will brown much easier.
My Favorite White Bread Recipe
This is my bread recipe that all of my friends say is the best. I have made
it literally hundreds of times. It is good sandwich bread, and makes
outrageous
toast.
I am going to assume that you are familiar with sourdough techniques. I am
a recently joined member of this mailing list, so I don't know what's already
been distributed, and I don't want to bore you if you already know the basics.
Alternately, I have a discussion of basic sourdough techniques published in a
local cookbook; I could reproduce that here if there is sufficient interest.
Start by making starter (of course!). For this recipe, I use:
"Sourdough Bread Batter"
1 C starter
2 C warm water
2.5 C flour
Allow to proof overnight, 8-15 hours.
yields: 1 C starter to return, 2.5 C starter to bake
The recipe:
2.5 C sourdough bread batter
1.5 C water (or milk, or 1 C yogurt + .5 C water)
-- make sure water is warm, else scald milk in microwave
2 T sugar
2 T melted butter
2 t salt
3-4.5 C flour
yields: 2 loaves
1. Add 1 C flour to starter. Mix in liquid, then sugar, salt, and butter.
2. Add flour until dough turns from sides of bowl.
3. Turn out onto kneading board and knead in .5 - 1 C more C of flour.
4. Let proof until doubled in bulk. For us sourdough users, this can be a LONG
proof, depending on how cold the flour was when we started. Plan on no less
than 2 hours, possible 3.
5. Punch down, let rise again (about 1 hour).
6. Turn out, punch down, shape into loaves.
7. Let rise about halfway (approximately 30 minutes), then bake in a preheated
375 degrees F oven 45-50 minutes.
8. Turn out onto cooling racks, allow to completely cool before wrapping. You
may optionally brush the loaves with water or melted butter while
still warm,
but I don't usually bother.
I had a friend who recently called me in a panic after she made this for the
first time, because the crust was hard :-). As a matter of fact, the crust
softens quite a bit in about a day. Isn't all sourdough bread this way?
I have also added 1.5 C grated sharp cheese before adding the flour. If you
do this, be careful with the cooking time; the bread will brown much easier.
20100506
Coffee pecan streusal cake
175g butter, softened
1/3 cup caster sugar
1/2 cup honey
2 eggs
2 1/2 cups SR flour
3/4 cup milk
streusel:
3/4 cup plain flour
1/4 cup firmly packed brown sugar
50g butter, chilled, chopped
2 tsp instant espresso powder
1/4 cup pecan nuts
2 tbsp honey
1. preheat oven to 160C fan-forced. Grease a 22cm ring pan.
2. make streusal: place flour and sugar in a bowl. Rub in butter until mixture resembles breadcrumbs. Stir in coffee, pecans and honey until combined and set aside.
3. using a mixer, beat butter, sugar and 1/3 cup honey until light and fluffy. Add eggs, 1 at a time, beating until combined (mixture may curdle). Stir in milk and flour alternately in batches, until combined.
4. spread 1/3 of batter in prepared pan. Top with half the streusel. Spread with another 1/3 batter. Sprinkle with remaining streusel. Spread with remaining batter.
5. bake for 1 hr 10 mins or until a skewer comes out clean. Cake may need to be covered with foil if over browning during cooking. Stand in pan for 5 mins then turn out onto rack.
6. microwave remaining honey until melted and drizzle over the cake.
1/3 cup caster sugar
1/2 cup honey
2 eggs
2 1/2 cups SR flour
3/4 cup milk
streusel:
3/4 cup plain flour
1/4 cup firmly packed brown sugar
50g butter, chilled, chopped
2 tsp instant espresso powder
1/4 cup pecan nuts
2 tbsp honey
1. preheat oven to 160C fan-forced. Grease a 22cm ring pan.
2. make streusal: place flour and sugar in a bowl. Rub in butter until mixture resembles breadcrumbs. Stir in coffee, pecans and honey until combined and set aside.
3. using a mixer, beat butter, sugar and 1/3 cup honey until light and fluffy. Add eggs, 1 at a time, beating until combined (mixture may curdle). Stir in milk and flour alternately in batches, until combined.
4. spread 1/3 of batter in prepared pan. Top with half the streusel. Spread with another 1/3 batter. Sprinkle with remaining streusel. Spread with remaining batter.
5. bake for 1 hr 10 mins or until a skewer comes out clean. Cake may need to be covered with foil if over browning during cooking. Stand in pan for 5 mins then turn out onto rack.
6. microwave remaining honey until melted and drizzle over the cake.
Hedgehog slice
Makes 16 squares.
540g dark chocolate broken into pieces
125g arrowroot biscuits
1/4 cup shredded coconut
1/2 cup pistachio kernels
100g glace cherries, halved
60g butter, chopped
1. lightly grease a 19cm square cake pan, line base and sides with baking paper allowing a 2cm overhang on all sides. Place chocolate and butter in a bowl over a saucepan of simmering water and melt, stirring til smooth.
2. break biscuits into pieces. Add biscuit, coconut, pistachios and cherries to chocolate mixture. Stir to combine.
3. Spoon into prepared pan. Smooth surface and refrigerate overnight or until firm.
540g dark chocolate broken into pieces
125g arrowroot biscuits
1/4 cup shredded coconut
1/2 cup pistachio kernels
100g glace cherries, halved
60g butter, chopped
1. lightly grease a 19cm square cake pan, line base and sides with baking paper allowing a 2cm overhang on all sides. Place chocolate and butter in a bowl over a saucepan of simmering water and melt, stirring til smooth.
2. break biscuits into pieces. Add biscuit, coconut, pistachios and cherries to chocolate mixture. Stir to combine.
3. Spoon into prepared pan. Smooth surface and refrigerate overnight or until firm.
White chocolate and cranberry cookies
Makes 32
1 2/3 cups plain flour
1 1/2 tsp bicarb
1 cup brown sugar
1/2 cup shredded coconut
1/2 cup dried cranberries
1/2 cup white chocolate
150 g butter, chopped
1 egg, lightly beaten
1. preheat oven to 160C fan-forced. Line large baking trays with baking paper.
2. Melt butter in microwave and set aside to cool.
3. Add flour, bicarb, sugar, coconut, cranberries, and chocolate into a large bowl. Add the butter and egg. Stir to combine. Roll level tablespoons of mixture into little balls. Place on prepared trays, 5cm apart.
4. Bake for 12-15 mins or until golden. Cool on trays for 5 mins then transfer to wire rack.
1 2/3 cups plain flour
1 1/2 tsp bicarb
1 cup brown sugar
1/2 cup shredded coconut
1/2 cup dried cranberries
1/2 cup white chocolate
150 g butter, chopped
1 egg, lightly beaten
1. preheat oven to 160C fan-forced. Line large baking trays with baking paper.
2. Melt butter in microwave and set aside to cool.
3. Add flour, bicarb, sugar, coconut, cranberries, and chocolate into a large bowl. Add the butter and egg. Stir to combine. Roll level tablespoons of mixture into little balls. Place on prepared trays, 5cm apart.
4. Bake for 12-15 mins or until golden. Cool on trays for 5 mins then transfer to wire rack.
Choc hazelnut and coffee friands
Makes 12
1 1/2 cups icing sugar
1 cup ground hazelnut meal
1/2 cup plain flour
1/4 cup cocoa
icing sugar to serve
185g butter, chopped
6 eggwhites, lightly whisked
coffee beans
1. preheat oven to 180C fan forced. Grease a 12 hole friand pan.
2. melt butter in the microwave and set aside to cool.
3. mix icing sugar, meal, flour, and cocoa in a bowl. Make a well in the centre. Add eggwhites and butter and stir to combine.
4. spoon into friand pan and top each with several coffee beans.
5. bake for 15 to 20 minutes or until skewer comes out clean. Cool in pan for 5 minutes and transfer to wire rack. Dust with icing sugar.
1 1/2 cups icing sugar
1 cup ground hazelnut meal
1/2 cup plain flour
1/4 cup cocoa
icing sugar to serve
185g butter, chopped
6 eggwhites, lightly whisked
coffee beans
1. preheat oven to 180C fan forced. Grease a 12 hole friand pan.
2. melt butter in the microwave and set aside to cool.
3. mix icing sugar, meal, flour, and cocoa in a bowl. Make a well in the centre. Add eggwhites and butter and stir to combine.
4. spoon into friand pan and top each with several coffee beans.
5. bake for 15 to 20 minutes or until skewer comes out clean. Cool in pan for 5 minutes and transfer to wire rack. Dust with icing sugar.
Sticky date pudding with caramel sauce
The easiest sticky date pudding that comes out perfectly every time. Reheats superbly in the microwave.
225g dates, pitted and chopped
450mL of water
1 tsp bicarb
90g of soft unsalted butter
225g castor sugar
3 free range eggs
1 tsp vanilla extract
225g of SR flour
vanilla ice cream or whipped cream to serve
Caramel sauce:
150g brown sugar
250 mL pouring cream
200g unsalted butter, chopped
1. preheat oven to 180C. Combine dates and water in a small saucepan over medium heat and cook for 5-8 minutes or until dates are soft. Stir in bicarb and then set aside.
2. beat butter and sugar in a mixer until thick and pale, then add eggs one at a time, beating well. Fold in vanilla, date mixture and then flour. Spoon into a ceramic baking dish and bake for approximately 40 minutes or until springy to the touch.
3 to make the sauce, combine all the ingredients in a saucepan and stir over medium heat until boiling. Simmer for about 2 minutes or until combined and glossy.
4. Serve warm, drizzled with sauce and cream or icecream.
225g dates, pitted and chopped
450mL of water
1 tsp bicarb
90g of soft unsalted butter
225g castor sugar
3 free range eggs
1 tsp vanilla extract
225g of SR flour
vanilla ice cream or whipped cream to serve
Caramel sauce:
150g brown sugar
250 mL pouring cream
200g unsalted butter, chopped
1. preheat oven to 180C. Combine dates and water in a small saucepan over medium heat and cook for 5-8 minutes or until dates are soft. Stir in bicarb and then set aside.
2. beat butter and sugar in a mixer until thick and pale, then add eggs one at a time, beating well. Fold in vanilla, date mixture and then flour. Spoon into a ceramic baking dish and bake for approximately 40 minutes or until springy to the touch.
3 to make the sauce, combine all the ingredients in a saucepan and stir over medium heat until boiling. Simmer for about 2 minutes or until combined and glossy.
4. Serve warm, drizzled with sauce and cream or icecream.
Cheese toasts with zucchini salad
2, zucchinis trimmed
1 tbsp olive oil
slices of sourdough or baguette
200g of cheese such as goats cheese, swiss cheese or ricotta
1/2 head of radicchio, shredded
2 handfuls of rocket
6 pickled oinons cut into wedges
5 basil leaves, torn
1 tbsp lemon juice
dressing:
1/2 clove of garlic
sea salt
15 basil leaves
2 1/2 tbsp extra virgin olive oil
freshly ground black pepper
1. Cut zucchini or grate into long spaghetti like strips. Heat oil in a frypan cook zucchini in batches until softened. Remove from pan.
2. To make dressing, crush garlic, salt and basil leaves in a mortar and pestle. Add oil and pound to a paste. Season to taste with salt and pepper.
3. Toast bread under a hot grill or in the oven until golden, then top with cheese. Grill for 4-5 minutes until cheese begins to melt.
4. Arrange radicchio on serving plates and scatter with oinon, rocket, zucchini and basil leaves. Sit toasts on top, drizzle with lemon juice and basil dressing and season to taste with pepper.
1 tbsp olive oil
slices of sourdough or baguette
200g of cheese such as goats cheese, swiss cheese or ricotta
1/2 head of radicchio, shredded
2 handfuls of rocket
6 pickled oinons cut into wedges
5 basil leaves, torn
1 tbsp lemon juice
dressing:
1/2 clove of garlic
sea salt
15 basil leaves
2 1/2 tbsp extra virgin olive oil
freshly ground black pepper
1. Cut zucchini or grate into long spaghetti like strips. Heat oil in a frypan cook zucchini in batches until softened. Remove from pan.
2. To make dressing, crush garlic, salt and basil leaves in a mortar and pestle. Add oil and pound to a paste. Season to taste with salt and pepper.
3. Toast bread under a hot grill or in the oven until golden, then top with cheese. Grill for 4-5 minutes until cheese begins to melt.
4. Arrange radicchio on serving plates and scatter with oinon, rocket, zucchini and basil leaves. Sit toasts on top, drizzle with lemon juice and basil dressing and season to taste with pepper.
Haloumi and Chickpea salad
250g of dried chicpeas, soaked overnight in cold water and drained
2 cinnamon sticks
100mL of extra virgin olive oil
1 small brown oinon, finely sliced
3 cloves of garlic, finely chopped
salt and pepper
1 bunch of silverbeet or swiss chard trimmed and finely shredded
180g of haloumi
1 tbsp of dukkah
3 sprigs of dill, chopped
1 lemon juiced, plus 1/2 a lemon thinly sliced and cut into triangles
lemon wedges to serve
1. Bring a medium saucepan of water to the boil, and chickpeas and cinnamon sticks and cook over medium heat for 1-1 1/2 hours or until chickpeas are tender. Drain and discard chickpeas.
2. Heat 80mL of oil in a deep frypan over a low heat and cook oinon and garlic for 10 minutes. Season with salt and pepper, add silverbeet and cook for a further 20 minutes. Add chickpeas and cook for a further 5 minutes.
3. Heat remaining oil in a non-stick frypan over a medium heat and cook pieces of haloumi for 2-3 minutes, turning often until golden.
4. Sprinkle with dukkah, add haloumi to chickpea mixture with dill, lemon juice, lemon triangles. Stir to combine. Serve with lemon wedges.
2 cinnamon sticks
100mL of extra virgin olive oil
1 small brown oinon, finely sliced
3 cloves of garlic, finely chopped
salt and pepper
1 bunch of silverbeet or swiss chard trimmed and finely shredded
180g of haloumi
1 tbsp of dukkah
3 sprigs of dill, chopped
1 lemon juiced, plus 1/2 a lemon thinly sliced and cut into triangles
lemon wedges to serve
1. Bring a medium saucepan of water to the boil, and chickpeas and cinnamon sticks and cook over medium heat for 1-1 1/2 hours or until chickpeas are tender. Drain and discard chickpeas.
2. Heat 80mL of oil in a deep frypan over a low heat and cook oinon and garlic for 10 minutes. Season with salt and pepper, add silverbeet and cook for a further 20 minutes. Add chickpeas and cook for a further 5 minutes.
3. Heat remaining oil in a non-stick frypan over a medium heat and cook pieces of haloumi for 2-3 minutes, turning often until golden.
4. Sprinkle with dukkah, add haloumi to chickpea mixture with dill, lemon juice, lemon triangles. Stir to combine. Serve with lemon wedges.
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