Green Beans with Mustard Seeds & Almonds

This preparation of succulent green beans is typical of Bengal. The selection of ingredients and their chopping, Roasting and grinding is a well-defined ritual in Bengal. Vegetables are chosen for their freshness, color, texture and shape. Use the most tender beans for this dish and try serving it with Indian couscous. This recipe copyright 1995 by Culinary Alchemy, Inc.

• 1 pound green beans, broken into 1 1/2-inch pieces
• 1/4 teaspoon salt
• 1 Tablespoon vegetable oil
• 1/4 teaspoon kalonji seeds
• 1 teaspoon brown mustard seeds
• 1/4 medium onion, peeled and sliced
• 3 cloves garlic, peeled and minced
• 1/4 teaspoon cayenne
• 1/2 teaspoon turmeric
• Juice of 1/2 lemon
• 1/4 teaspoon black pepper, freshly ground
• salt to taste

Garnish:

• 3 Tablespoons blanched slivered almonds, toasted and coarsely chopped

Fill a large pot with enough water to cover the beans and bring to a boil. Add the beans and 1/4 teaspoon salt. Boil for 3 minutes. Drain and set aside.

In a large skillet, heat the oil over medium-high heat. Add the kalonji and mustard seeds, stir until they begin to pop, about 30 seconds. Add the onion and saute until it begins to brown, about 3-4 minutes.

Add the garlic and cook another 2 minutes. Add the cayenne and turmeric, stir a few times, add the green beans and lemon juice. Stir and cook until the beans are heated through, about 2 minutes. Stir in the black pepper and salt to taste.

Serve garnished with almonds.

Pea, Fetta and Mint salad

Ingredients

• 7 ounces fresh shelled peas
• Water, as needed
• 3 tablespoons olive oil
• 1 onion, finely diced
• 2 teaspoons Dijon mustard
• 1 tablespoon red wine vinegar

• 1 tablespoon honey
• Sea salt and freshly cracked black pepper
• 1 1/4 ounces shelled pistachio nuts, coarsely chopped
• 1 large handful fresh mint leaves
• 1 3/4 ounces snow pea leaves or baby English spinach
• 2 3/4 ounces Feta cheese, crumbled

Directions

In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.

In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.

Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.

In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

Palak Paneer Recipe

Ingredients : *Paneer cubes 15-20 . Onion chopped 1 No. Garlic clove Chopped. 2 Nos Salt To taste Coriander Powder 1 Tsp. Cumin Powder 1 Tsp. Sugar 1/4 Tsp. Oil 1 Tsp. For Gravy : Spinach 1 bunch. Ginger small Piece 1. Cinanamon small stick 1. Green Serrano chillies 2 Nos or to Taste. Onion small Chopped 1 No. Tomato 1 NO For Garnish : Grated Cheese 1 Tbsp. Cream 1 Tbsp or To Taste Method Wash & drain the water from Spinach. Chop them coarsely. In a pan bring to boil or microwave on high for 8 minutes all the ingredients for gravy. Cool & grind them coarsely to Paste. In the same pan heat the oil, fry onions till translucent. Add Garlic & fry briefly. mix all the spice powders & stir. Add the Spinach Paste & let cook for a couple of minutes till combined. Add the Paneer cubes cook for 2 minutes & switch off the flame.Adjust the seasonings & Serve Garnished with Cream & Grated Cheese on top. *Paneer these days is readily available in all Indian Grocery stores. or substitute with firm Tofu which is more healthier.

Prawn Curry Recipe

By kashifmahmood

This is a spicy prawn curry recipe having lots of flavors and is a very popular curry in South Asian Cuisine, particularly Indian cuisine. This prawn curry is made in a very similar fashion in which other curries are made. Some people might not admire the use the ginger paste in this recipe as they like it more with chicken or beef curry but in this prawn curry recipe, it is up to the cook whether he/she uses it or not. This is because some people do not like ginger in most of the seafood recipes. Continue reading below to find out what it requires and how the this spicy prawn curry is prepared.

Recipe Stats:

• Preparation time : 40 minutes
• Serves : 6 persons

Ingredients:

• 1 kg medium size prawns (clean them and cut their tails)
• 1/2 kg tomatoes
• 4 medium size onions (cut in julienne)
• 3 potatoes (cut in small cubes)
• 2 green cardamom
• 1 black cardamom
• 2 cinnamon sticks
• 3 cloves
• 2 tbsp garlic paste
• 1 tbsp ginger paste (optional)
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp cumin powder
• 1 tsp black pepper
• Salt to taste
• 1 tsp mix spice powder (garam masala)
• 1/4 tsp nutmeg and mace powder
• 1 cup oil

Cooking Instructions:

1. Take a tablespoon of oil in a pan and saute prawns on medium high flame for 2 minutes only so that their water dries out and they turn pink in color. Don't try to cook prawns for more than that because they will become very hard like rubber and will give you a hard time chewing them.
2. In a sauce pan, heat the remaining oil and fry onions on high flame for 8-10 minutes and stir constantly while frying until they become light golden in color.
3. When onions have been fried, add tomato pieces, ginger garlic paste, red chili powder, turmeric powder, salt, cloves, cardamoms and cinnamon sticks. Cover the pan and cook them on medium flame until they all mix together and form a curry. It takes at least 10 - 15 minutes for the curry to be cooked.
4. When curry becomes red in color and onions gets soft, add potato pieces with one cup of water and let them cook for 15 minutes until potato becomes tender.
5. After that uncover the pan and cook on high flame so that oil starts to separate from the gravy. Now its time to add rest of spices; cumin powder, black pepper powder, mix spice powder and nutmeg and mace powder.
6. In the end, add fried prawn pieces and sprinkle some coriander leaves. Mix them together and and then cover the pan. Just cook for a minute on very low flame.

Chocolate Self-Saucing Pudding

Recipe by Bill Granger from bill's food

So rich and delicious, this is better than your Grandmother makes. One of Bill Granger's signature desserts.

Serves 4

Ingredients

Pudding

• 125 g Plain Flour
• 1 Pinch of Salt
• 120 g caster sugar
• 3 teaspoons Baking powder
• 4 tablespoons cocoa powder
• 250 ml Milk
• 85 g unsalted Butter melted
• 2 Eggs lightly beaten
• 1 teaspoon vanilla extract
• Double cream or crème fraiche to serve

Topping

• 185 g soft brown sugar
• 2 tablespoons cocoa powder
• 250 ml boiling Water

Method

Pudding

1. Preheat the oven to 180°C (350°F/Gas 4).
2. Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
3. Add the milk, butter, egg and vanilla extract and mix with beaters until combined.
4. Pour into four 250 ml (1 cup) greased pudding moulds.

Topping

1. Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
2. Pour boiling water carefully over the puddings, then bake for 20 to 25 minutes.
3. Serve with thick cream.

Spicy beetroot relish

Chef: Judith Sweet

You can grate the beetroot in a food processor. I would suggest that you wear disposable gloves whilst dealing with the beetroot. This mixture can be successfully doubled.
You can make this in advance and keep it in a sterilised sealed jar in the refrigerator.

Degree of difficulty: Low

You need:
2 cups grated peeled raw beetroot
1 tablespoon mildly flavoured honey
quarter cup red wine vinegar or cider vinegar
1 teaspoon mustard seeds
quarter teaspoon ground allspice
half teaspoon ground cinnamon
quarter teaspoon ground cumin
three quarters cup water
1 teaspoon salt

Method:
Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
Bring to the boil and then reduce to a simmer and cook for about an entire day or until most of the liquid has evaporated and the grated beetroot is tender.
Taste for seasoning while it is still warm and adjust if necessary.

Coconut and lime meringue topped custard

3 eggs, separated
2 tsp cornflour
1 cup caster sugar
finely grated rind of 1 lime
2 tsp cocount essence
2 cups milk
1/2 cup lime maramalade
1 tbsp hot water
extra 2 tbsp caster sugar and grated lime rind

1. Preheat oven to 160 C. Put egg yolks, cornflour, 1/3 cup caster sugar, lime rind and coconut essence in a medium mixing bowl and whisk until well combined. Add milk and whisk gently to combine.
2. Pour milk mixture into a 6 cup ovenproof dish. Put into a deeper baking dish and fill with enough boiling water to cup up to half way on ovenproof dish. Bake for 40-45 mins or until custard is set.
3. Increase oven to 200C. Beat eggwhites until soft peaks form, gradually add remaining caster sugar until mixture is thick and glossy. Combine marmalade and hot water and drizzle evenly over top of custard.
4. Meringue mixture on custar and bake for 5-6 minutes until golden.
5. Combine extra sugar and lime rind in a small bowl, then sprinkle on top of meringue just before serving.

Pear and blueberry crumble tart

pastry:
1.5 cups plain flour
2 tbsp caster sugar
125g butter, chopped
1/3 cup chilled water

crumble:
1/4 cup raw sugar
1/2 cup roasted hazlenuts, finely chopped
1/2 cup flaked coconut
2/3 cup SR flour, sifted
80g butter, chopped

filling:
3 firm pears
1 tbsp flour
1 punnet of blueberies or 200g frozen blueberries

1. To make pastry: process flour, sugar, and butter in a food processor until mixture resembles fine breadcrumbs. With motor running, add water and process until mixture comes together. Turn out dough onto a floured surface and knead lightly to form a smooth ball. Cover with plastic wrap and refrigerate for 20 mins.
2. To make crumble: put sugar, hazelnuts, coconut and flour ina medium mixing bowl. Add butter and rub in with your fignertips until mixture resembles coasre breadcrumbs.
3. Preheat oven to 200C. Brush a 5cm deep 18-20 cm fluted loose bottomed flan tin with melted butter. Roll out pastry between 2 sheets of baking paper until 3mm thick. Place pastry in tin and trim excess. Freeze for 10 mins. Line with baking paper and beads and blind bake for 10 mins, remove bead and return to oven for 6-7 mins or golden. Stand on a wire rack to cool.
4. To make filing: peel, core and cute pears into thick slices. Put in bowl and toss with flour. Spread pear and blueberries in pastry case. Sprinkle with crumble and bake for 25-30 mins until golden. Allow to stand for 25-30 mins before serving with cream.

caramel baked custards

1/2 cup flaked almonds, toasted
2 cups water
1 cup sugar
2 cups milk
4 eggs, lightly beaten
1 tsp cornflour

1. Preheat oven to 160C. Line an oven tray with baking paper and spread out almonds. Put water and sugar in a heavy based pan over a medium heat and stir until sugar is dissolved. Bring to boil and simmer, without stirring but swirling the pan occaisionally, for 12-15 mins until mixture turns a dark caramel colour.
2. Pour half the caramel over almonds. Stand in a cool, dry place for 15 mins to set as toffee. Add milk to remaining caramel and stir over a low heat until caramel is dissolved into milk. Remove pan from heat and stand until mixture is lukewarm.
3. Beat eggs and cornflour in a bowl unti lwell combined. Add milk mixture and whisk to combine. Pour custard evenly into 4 x 3/4 cup oven proof dishes. Put dishes in a deep baking dish filled with enough boiling water to come halfway up sides of dishes. Bake for 20-25 mins or until just set.
4. Break toffee into pieces, put in a thick plastic bag and hit with a rolling pin until crushed. Top each custard with toffee.

Vegetable biryani

2 tbsp vegetable oil
4 whole cloves
4 caradmom pods, bruised
1 brown oinon, thinly sliced
3 garlic cloves, finely chopped
3 cm piece fresh ginger, peeled, grated
1 green chilli, seeded, finely chopped
2 tsp ground coriander
2 carrots, thinly sliced
150g green beans, trimmed cut into thirds
1/2 cauliflower, cut into florets
2 cups basmati rice
4 cups vege stock
165ml can coconut milk

1. Preheat oven to 180C. Heat oil in an ovenproof casserole dish over a medium heat. Add cloves and cardamom pods and cook for 1 minute or until popping and aromatic. Add onion and cook for 3 mins or until soft. Add garlic, ginger and chilli and cook for 1 minute. Stir in corriander. Remove from heat.
2. Comine vegies in a large bowl. Add 1/3 of rice to casserold dish and spread evenly. Add half the vegetables, then top with half the remaining rice. Add remaning vegetables, then top with remaining rice.
3. Combine stock and coconut milk in a jug and gently pour over biryani ingredients. Return dish to heat and bring slowly to boil, without stirring. Cover with a tight fitting lid and cook in the oven for 20 mins or until rice and vegetables are tender and liquid has evaporated.

Caramel filled chocolate cakes

melted butter, for greasing
plain flour, for dusting
200g dark chocolate, chopped
200g butter, chopped
4 eggs, separated
200g sugar
1 cup SR flour
12 soft caramel lollies

1. Preheat oven to 200C. Brush 12 standard muffin tins with butter and dust with flour.
2. Put chocolate and butter in a medium heavy-based pan and stir over a low heat until choc and butter are melted and smooth. Remove from heat. Stand until luke-warm.
3. Beat eggwhites until soft peaks form. Beat egg-yolks and sugar until pale and creamy; carefully stir into chocolate mixture. Fold in egg-whites. Sift over flour and fold in carefully.
4. Divide half the mixture between muffin holes, add a caramel to each and cover with remaining mixture. Bake for 25-30 mins. Remove from oven and stand on a wire rack to cool.

choc-banana puddings

melted butter, for greasing
125g butter, chopped
1/4 cup brown sugar
2 eggs
3/4 cup plain flour
1 tsp baking powder
1 tbsp cocoa powder
2 small bananas
1 tbsp honey
1 tbsp lemon juice
extra cocoa, for dusting

1. Brush four 3/4 cup soffle dishes wit butter. Cut 4 x 7.5cm wide strips of baking paper and position around top edge of dishes to form a collar. Secure with tape.
2. Put butter and sugar in a bowl and beat with electric beaters until light and fluffy. Add 1 egg at a time until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour, baking powder and cocoa into creamed butter mix and stir until just combined. Peel 1 banana and mash with a fork, fold into mix.
3. Dive mix between prepared dishes. Microwave on 100% for 4 mins. Stand for 3 mins and remove paper collars.
4. Peel and slice remaning banana, top with honey and lemon juice and microwave on high for 30 seconds. Put 2 slices on top of each pudding and dust with cocoa.

Baked berry pudding

3 eggs separated
1/4 cup sugar
1 tsp vanilla bean paste
300g fresh ricotta
3/4 cup plain flour, sifted
1 tsp baking powder
250g fresh mixed berries
1 tbsp caster sugar

1. Preheat oven to 200C. Put egg yolks, sugar and vanilla in a medium mixing bowl and beat with electric beaters until thick and pale. Add ricotta and stir to combine. Add flour and baking powder and stir to combine.
2. Beat eggwhites until soft peaks form. Fold eggwhites into ricotta mixture. Spoon mixture into a 25cm round ovenproof dish, scatter with berries and sprinkle over caster sugar. Bake for 30-35 mins or until top is golden. Stand for 8-10 mins before serving.

Chilli pumpkin and beans

2 tsp ground cardamom
2 tsp tumeric
2 tsp ground coriander
1 tbsp ground cumin
1 tsp chilli flakes
2 tsp vege oil
1 red oinon, cut into wedges
1 red capsicum, seeded, chopped
400g can chopped tomatoes
1 cup vege stock
500g pumpkin, peeled, cubed
400g can red kidney beans
yoghurt to serve

1. Into a large heavy-based pan over a medium heat, add spices and cook, stirring for 1-2 mins or until fragrant. Add oil, oinon and capsicum, and cook, stirring, for 2 mins or until soft.
2. Stir in tomatoes and stock and bring to a simmer. Add pumpkin and beans and simmer for 15-20 min until pumpkin is tender. Serve immediately with yoghurt and bread.

Yoghurt, honey and chocolate cake

130g plain flour
130g SR flour
1 tsp baking powder
1/2 tsp salt
2 eggs
140g honey
280g butter, melted
170g plain yoghurt
110 g raw sugar
150g dark choc bits
extra butter, melted for greasing
extra 100g dark choc melted
vanilla
double cream to serve

1. Preheat oven to 170 C. Sift flours, baking powder and salt into a bowl. Beat eggs ina separate bowl until light and fluffy, then add honey, butter, yoghurt and sugar. Whisk well, then fold in flour mixture and choc bits.
2. Grease and line a 24cm round springform tin. Pour in mixturcae and sprinkle over vanilla. Bake for 45-50 mins or until skewer comes out clean. Cool for 10 mins then turn out onto a wire rack.
3. Put cake on a cake stand, drizzle with extra choc and serve with cream.

Garlic, oregano and chilli focaccia with mozarella crust

320g plain flour
60g semolina
2 tsp salt flakes
260ml warm water
extra virgin olive oil
7g dry yeast
8 large garlic cloves and finely sliced on a mandoline
1 tsp chilli flakes
120g white mozarella ball, cut into long strips
salt and pepper to season
1 tbsp dried oregano

1. Combine flour, semolina and salt in the bowl of an electric mixer with dough hook attached. In a jug, whisk water, 2 tbsp oil and yeast together unitl well combined.
2. Turn mixer on low, add yeast mixture and beat for 1 min. Increase speed to high; beat for 9 mins. Remove bowl from mixer, cover with plastic wrap and set aside in a warm place to prove for 30 mins.
3. Put garlic and chilli in a small bowl. Add 2 tblsp oil and toss to coat. Set aside. Grease a 45 x 32cm heavy-based oven tray with oil. Stretch dough to cover surface of prepared tray. Cover with plastic wrap and set aside in a warm place to prove for a further 15 mins, then stretch again.
4. Preheat oven to 250C. Lay strips of mozarella around edges of dough and roll over to form a cheesy crust. Spread reserved garlic mixture over centre of dough. Season well with salt and pepper and scatter over oregano. Put in oven and cook for 22-25 mins or until it's golden brown.

Sweet raisin and orange bread

4 cups plain flour
160g butter, cut into cubes, chilled
1/3 cup caster sugar
finely grated rind of 1 orange
1 cup milk
14g dry yeast
extra 2 tsp caster sugar
1 egg, lightly beaten
extra flour for kneading
olive oil, for greasing
1 cup raisins

Glaze:
shredded rind and juice of 1 orange
1 cup caster sugar

1. Preheat oven to 200C. Sift flour into large mixing bowl, add butter and using your fingertips, rub into flour until mixture resembles fine breadcrumbs. Add sugar and orange rind, and stir until well combined. Pour milk into a small heavy-based pan and heat until lukewarm, then pour into a jug. Add yeast and extra caster sugar. Whisk with a fork to combine. Stand for 5-8 mins or until mixture is frothy.
2. Make a well in the centre of flour mixture. Add yeast mixture, egg and orange juice and stir with a wooden spoon to form a soft dough. Turn dough out onto a lightly floured surface and knead for 10 mins or until smooth. Brush a large mixing bowl with olive oil. Put dogh into greased bowl, cover with plastic wrap and leave in warm place for 45 mins or until dough doubles in size. Remove plastic wrap and punch down dough with your fist.
3. Brush a large baking tray with olive oil or line with baking paper. Turn dough onto a lightly floured surface and pat out into a 20cm round. Add raisins and knead them into the dough. Divide dough in half and form each half into an oval loaf shape. Put both loaves on a prepared tray.
4. Stand tray in a warm place for 20 mins or until loaves rise. Using scissors, make cuts about 5 cm apart alng the top of each loaf. Bake 35-40 mins or until loaves are golden brown and cooked through. For the glaze, put shredded orange rind, orange juice and caster sugar in a medium heavy based pan. Stir over low heat until sugar dissolves. Simmer for 2-3 mins or until sauce thckens slightly. Remove from heat and cool. Brush glaze liberally over warm loaves. Serve warm or cold with butter and jam.

Treacle tart

1 1/2 cups plain flour
2 tblsp pure icing sugar
1 tsp ground cinnamon
125g chilled butter, cubed
1 egg, lightly beaten
extra flour, for kneading
melted butter, for greasing
1 1/2 cups treacle
extra 2 eggs lightly beaten
finely grated rind of 1 orange
1/4 cup orange juice
1/2 cup fresh rye breadcrumbs
icing sugar for dusting
cream or ice-cream to serve

1. Put flour, icing sugar and cinnamon in a food processor and process for 30 seconds or until combined. Add butter and pulse until mixture resembles fine breadcrumbs. Add egg and pulse until mixture comes together. Turn out dough onto a lightly floured surface and knead until smooth. Form int a 3 cm round, wrap in plastic wrap and refrigerate for 30mins or until firm.
2. Preheat oven to 200 C. Brush 23cm pie dish with butter. Roll out pastry between 2 sheets of baking paper until 2mm thick. Line prepared dish wit pastry and trim. Refrigerate for 15mins. Cover with baking paper and fill with baking beads. Bake for 15 mins, remove beads and bake for another 10 mins. Cool on a wire rack.
3. combine treacle, extra egg, rind and juice in a jug. Sprinkle breadcrumbs over pastry base and pour over treacle mixture. Bake for 25 mins until filling is set. Cool on a wire rack. Dust with icing sugar before serving. Serve with cream or ice-cream.

Chocolate tart

melted butter for greasing
250g pkt chocolate coated biscuits
80g butter melted, cooled
300ml thickened cream
300g dark chocolate finely chopped
extra 40g butter, chopped
2 tbsp frangelico
1 tbsp icing sugar
1 tbsp cocoa or drinking chocolate

1. Brush a 20cm square fluted flan tin with butter. Put biscuits in a food processor and process until finely chopped. Transfer to a bowl. Add butter and stir until well combined. Press into base and sides. Refrigerate 30 minutes or until firm.
2. Put cream in a heavy based pan on medium heat. When cream just comes to the bil, remove from heat. Add chocolate and extra butter and stir until mixture is smooth. Add liqueur and stir until well combined. Pour into pie shell and refrigerate for 3 hours or until filling is set.
3. Remove pie from tin and transfer to a serving plate, dust with combined icing sugar/cocoa mixture.

Lemon meringue pie

melted butter, for greasing
1 1/2 cups plain flour
1/2 tsp baking powder
125g chilled butter, cubed
2 tbsp chilled water
extra flour for kneading

Filling:
1/2 cup plain flour
1/2 cup cornflour
1/2 cup caster sugar
juice 4 large lemons (or limes)
1/2 cup water
60g butter
3 eggs, separated
extra 3/4 cup caster sugar

1. Preheat oven to 200 C. Brush four 10cm bluted loose bottomed flan tins with butter. Put flour, baking powder and butter in a food processor and process until mixture resembles breadrumbs. Add water; process until mixture comes together. Turn out onto a lightly floured surface and knead until smooth. Divide into 4 equal portions and roll out between 2 sheets of baking paper. Line each tin with pastry. Refrigerate for 20 mins.
2. Put a square of baking paper over pastry, fill with baking beads and bake for 10 mins. Remove beads and paper and return to oven and cook for a further 10 mins or until golden. Cool.
3. To make filling, combine flour, cornflour and sugar in a heavy-based pan. Gradually add in juice and water, stirring constantly, until combined. Stir over a low heat until mixture boils and thickens. Remove from heat and stir in butter and yolks. Return to heat and stir until butter is melted. Cover surface with plastic wrap and cool. Spoon cold mixture into cold shells.
4. Beat eggwhites util stiff peaks form. Add extra sugar, gradually, beating for 5 mins or until well combied, thick and glossy. Spoon meringue into a piping bag with a star nozzle and pipe stars over surface of pies. Bake for 5 mins or until lightly browned. Serve immediately.

deep dish apple pie

12 large granny smith apples
1 lemon
1/2 cup caster sugar
4 whole cloves
2 cups water
plain flour
1 tsp ground cinnamon
1 cup SR flour
160g cold butter, diced
1/3 cup iced water
2 eggs
cream or custard to serve

1. Peel and core apples, then cut into quarters. Put apple in a large heavy-based pan. Using a vegie peeler, cut 2 wide strips of lemon peel. Add to pan with sugar, cloves and water. Set over a high heat and bring slowly to the boil. Reduced heat and simmer for 5 mins or until apple is tender. Drain and cool. Discard rin and cloves. Stir through 1 tblsp flour and cinnamon.
2. Preheat oven to 180 C. Grease and line the base of 20cm springform cake tin with baking paper. Pulse 1 1/2 cups of plain flour, SR flour and butter in a food processor until it resembles fine breadcrumbs. Whisk iced water and 1 egg in a jug. Add to flour mixture. Add to flour mixture and process until a dough forms. Turn out onto a lightly floured surface and gently knead until smooth. Wrap dough as 1/3 and 2/3 in plastic and refrigerate for 30 mins.
3. Roll out larger piece of pastry between 2 sheets of baking paper until large enough to cover base and sides of tin, then line tin with pastry. Spoon apple mixture into pastry shell (must be cold). Roll remaining pastry between baking paper sheets until large enough to cover pie. Whisk remaining egg in a small bowl. Brush pastry edge with egg and put on top of apple.
4. Trim pastry eges with a small sharp knife and pinch or press edges with a fork to seal. Brush pie with remaining egg and sprinkle with extra caster sugar. Bake for 40 mins or until golden and crisp. Stand for 20 mins before removing from tin. Serve with thick cream or custard.

Baked maple plum custards

300ml cream
1/2 cup milok
4 eggs
1/2 cup caster sugar
1/4 cup pure maple syrup
1/4 cup ground almonds
whole plums (or peaches)
cream, for serving

1. Preheat oven to 160 C. Whisk together cream, milk, eggs, sugar, maple syrup and almonds until smooth. Pour into six 3/4 cup capacity oven-proof ceramic moulds until 3/4 full.
2. Bake in oven for 20 mins, until tops have formed a skin. Gently drop 2 plums (or other fruit) into each and contue to bake for a further 15-20 mins until lightly golden and set.
3. Allow to stand for 15 mins before serving with cream.

Roasted beet and pomegranate salad

Preheat the oven to 180 C. Trim the tops from 2 bunches of beetroot, leaving 2cm of the stems attached. Peel the beetroot with a vegie peeler. Spread onto onto an oven tray and cover with olive oil. Roast for 30-35 minutes, until soft. Roast 1 cup of walnuts until fragrant. Cut a pomegranate in half and juice one half using a citrus juicer. Remove the seeds from the other half and separate into a bowl. To make dressing, disard the flesh from 2 pieces of preserved lemon, chop the skins finely and put into a jog with the pomegranate juice, 1/4 cup white wine vinegar and 1/4 cup olive oil and whisk to combine. Add the beetroot, walnuts and 80g of rinsed well-drained snow pea shoots to pomegranate seeds inbowl and toss with dressing until combined. Serve scattered with goats cheese and season with salt and pepper.

Roasted Red Onions with Garlic Mash

Preheat Oven to 160 C. Cut 4 medium onions in half through the stem. Remove outer layer of skin. Place onions in a baking dish lined with baking paper. Drizzle with 1 tblsp of olive oil and 1 tblsp of balsamic vinegar. Roast for 35-40 mins until soft. Add 6 cloves of unpeeled garlic to the baking dish for the last 20 mins of roasting time.

Boil 1 kg of peeled and chopped potatoes until tender. Drain and return to saucepan, add 1/2 cup of cream and 40g of butter. Season with salt and pepper and mash. Squeeze the garlic flesh from the skins into mash and stir through. Serve garlic mash and onions with a drizzle of olive oil.

Sourdough apple-oat pancakes with aged cheddar and bacon

Makes 8 4" cakes, 2-4 servings

3 strips of bacon per bacon-eater (I recommend Niman Ranch, cured, applewood smoked)
8 oz. (1 cup flat, 2 cups or more bubbly) liquid sourdough starter
2 large eggs, separated
3 tablespoons melted butter (or try bacon fat!)
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 cup rolled oats
1 large, crisp apple (such as granny smith, pink lady, or cameo), 7 - 8 oz, grated (about 1 cup)
2 oz. aged, extra-sharp cheddar, thinly sliced
maple syrup, for serving

Fry the bacon in a cast iron skillet (or a griddle if you are so fortunate) over medium heat, turning a couple times, until done to your liking, 5 minutes or so. Remove the bacon to paper towels to drain. Pour the fat into a ramekin and reserve.

Measure the starter into a medium bowl. Whisk in the yolks, butter, baking soda, spices and salt to combine. Stir in the grated apple and oats.

Put the egg whites in a clean, large bowl and whip until soft peaks form. Gently fold into the batter.

Heat a bit of bacon fat in the skillet (or a griddle) over medium heat. Pour in 1/3 cup of batter and cook until deeply browned, about 2 minutes, adjusting the heat as necessary. Flip the cake over, and place a couple slices of cheese on top. Cook until browned on the second side. Continue with the rest of the cakes.

Serve with the bacon alongside, and pass a pitcher of warm maple syrup.

Cherry and ricotta crumble

500g ricotta
150g caster sugar
juice and zest of 1 lemon
2 tsp vanilla extract
1 large egg
3 large egg yolks
375g packet of filo pastry
250g unsalted butter, melted
650g jar sour cherries, drained, syrup reserved
1 cup frozen raspberries, thawed
5 tbsp panko breadcrumbs
extra tblsp caster sugar
100g raspberry jam
cream to serve

1. Preheat oven to 180C. Line a large oven tray with baking paper. Combine ricotta, sugar, lemon zest, juice, vanilla, egg and egg yolks.
2. Lay a filo sheet on a clean surface and brush with butter. Lay another sheet overlapping slightly to 1 side, so you have a rectangle about 45cm wide. Keep repeating layers, alternating fro one side of rectangle to the other, brushing with butter, until all filo sheets have been used. Spread ricotta mixture on filo rectangle, leaving a 5 cm border. Top with cherries and raspberries. Sprinkle over breadcrumbs.
3. Roll up strudel from one short end to the other, tucking in filo edges as you go. Brush roll with remaining butter and sprinkle over extra sugar. Bake for 55mins. Remove strudel from oven and stand for 20 mins, before serving.
4. To make sauce, put reserved cherry syrup and jam in a small pan. Bring to boil and reduce liquid by 2/3. Remove from heat and cool. Serve strudel with cooled sauce and cream.

Red bean and red capsicum hotpot with limed avocado

100ml extra virgin olive oil
2 red capsicums, seeded, diced
2 large red chillies seeds in, sliced on the angle
1 carrot, peeled, finely diced
3 celery sticks, finely diced
2 leeks, cut into 1 cm thick slices
4 garlic cloves, sliced
2 brown oinons, finely diced
5 thyme sprigs
1 bay leaf
1 tsp seet smoked paprika
1 tbsp fennel seeds
1 tbsp fenugreek
800g canned red kindey beans, drained
2 tbsp tomato paste
400g can diced tomatoes
salt and pepper
basmati rice and yoghurt to serve

limed avocado:
1 ripe avocado, diced
juice of 1 lime
salt and pepper

1. Heat oil in a large, wide based pan over a medium heat. Add capsicum and chilli and sweat for about 6 mins. Add carrot, celery, leek, garlic and oinon and then add herbs and spices. Cook for about 15 mins stirring occaisionally until caramelised.
2. Stir in beans, paste and tomatoes, top up with water, cover and simmer for 30 mins. Season, serve with rice and yoghurt.
3. To make limed avocado, combine all ingredients in a medium bowl.

Honey and orange madeleines

melted butter for greasing
2 tbsp caster sugar
60g unsalted butter
2 tbsp honey
2 eggs
extra 1/4 cup sugar
1 tsp vanilla extract
2/3 cup plain flour
1 tsp baking powder
finely grated zest of 1 orange
icing sugar for dusting

1. Preheat oven to 200C. Brush 2x12 hole madeleine moulds with melted butter and sprinkle with caster sugar. Stir butter and honey in a small bowl heavy based pan over a low heat util melted and combined. Remove from heat and cool to lukewarm.
2. Breggs into a medium mixing bowl. Add extra sugar and vnaill and beat until mixture is thick and creamy. Sift flours and baking powder over egg mixture. Fold in using a large metal spon until just combined.
3. Add cooled butter mixture and orange rind to batter and stir gently until well combined. Half fill each hole of prepared moulds with batter. When all holes are half filled, gently shake to settle mixture. Bake for 7-8 mins or until cakes are golden and bounce back when lightly pressed.
4. Stand on wire racks for 2-3 mins. While still warm carefully loosen with a knife. Lay flat side down and leave 3-4 mins to cool. Dust with icing sugar and serve immediately.

Upside down lemon and blueberry cakes

2/3 cup lemon butter
250g blueberries
125g butter, at room temperature
1/2 cup caster sugar
1 tsp vanilla extract
2 eggs
1 cup SR flour, sifted
1/2 cup plain flour, sifted
cream or custard to serve

1. Preheat oven to 180C. Line bases of 6 large muffin tins with baking paper. Put 2 tsp of lemon butter in each hole and top with blueberries.
2. Beat butter, sugar and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition. Gently fold n flours and remaining lemon butter. Spoon into tins over blueberries.
3. Bake for 20-25 mins or until cakes are cooked through when tested with a skewer. Stand cakes for 5 mins then turn out to cool. Serve with custard or cream.

Banana and pecan tartes tatin

2 cups SR flour
125g butter, chilled, chopped
1 egg, lightly beaten
1 tbsp cold water
flour, for kneading
1/3 cup white sugar
extra 40g butter
1/3 cup pecans, coarsely chopped
4 bananas, peeled, sliced

1. preheat oven to 200C. Line 4 10cm round cake tins with baking paper. Process flour and butter in a food processor until mxiture resembles fine breadcrumbs. Add egg and water and process until mixture just comes together. Turn out dough onto a lightly floured surface andknead until smooth. Form into 4 small discs. Wrap in plastic wrap and refrigerate for 20 mins.
2. Put sugar ina heavy based pan over a medium heat and cook, without stirring until sugar has melted and just turned golden. Add extra butter and swirl to combine. Remove caramel from heat and pour evenly into each prepared tin. Sprinkle pecans over caramel and top each dessert with 2 layers of banana slices, overlapping slightly.
3. roll each pastry disc into a 13cm round. Put 1 pastry round over each tin, folding surplus back up over edges onto itself and towards centre. Bake tarts for 20-25 mins or until golden. Stand for 5 mins before turning out onto plates.

Vegetable and tofu curry

1 large oinon, roughly chopped
2 garlic cloves
1 long red chilli, seeded
2 tbsp cumin
1 tbsp garam masala
1 tbsp ground coriander
1 tsp turmeric
1/4 cup peanut oil
2 large vine ripened tomatoes, chopped
1 cup vegetable stock
375ml coconut flavoured evaporated milk
500g sweet potato
200g green beans, trimmed
375g tofu, cubed

1. In a food processor, place oinon, garlic, chilli, cumin, garam masala, coriander, turmeric and 2 tblsp of peanut oil and process until mixture forms a paste. Heat remaining oil in a large heavy based pan over a medium heat. Add paste and cook, stirring for 1 min until fragrant.
2. Add tomatoes and stock and stir until combined. Bring to a simmer and cook for 10 mins until reduced slightly. Add coconut milk and sweet potato and cook for a further 10 min until sweet potato is tender. Do not boil or milk will seperate.
3. Stir in beans and tofu and stir gently. Cook for 5 mins until beans are cooked. Serve immediately with steamed rice.

Potato and capsicum tortilla

1 cup olive oil
500g potatoes, peeled and finely sliced
1 oinon, peeled and sliced
1x350g jar roasted red peppers, drained
6 free-range eggs
salt and pepper
3 tbsp grated parmesan
chilli jam to serve

1. Heat oil in a 20-25cm non stick frying pan. When hot, cook potato and oinon over a very low heat for 20 mins, turning gently skaing the pan from time to time, until potatoes are tender.
2. Remove from the heat and drain off excess olive oil. Stir in drained roast capsicum. Beat eggs lightly in a large bowl and season with salt and pepper.
3. Return pan to the heat. When hot, pour in egg mixture and reduce the heat to low. Cook for 20 mins without stirring the mixture, until there is virtually no raw egg left on its surface.
4. Sprinkle the top with parmesan and cook under a preheated grill for 2-3 minutes, until golden brown. Leave to stand for 5 mins before cutting into wedges to serve.

Chocolate, caramel and hazelnut tarts

100g butter, chopped
3/4 cup plain flour
1/4 cup rice flour
2 tbsp brown sugar
2 tbsp dutch cocoa
1/4 cup cold water

Filling:
395g can sweetened condesed milk
50g butter
1/4 cup golden syrup
1/2 cup roasted hazelnuts

Chocolate top:
1/4 cup thickened cream
2 tbsp of nutella or similar
80g dark chocolate, chopped

1. To make base, preheat oven to 200C. Process butter, flour, sugar and cocoa in a food processor until combined. Add water to processor and process until mixture forms a ball. Knead lightly on a lightly floured surface until smooth. Wrap pastry in plastic wrap and refrigerate for 20 mins.
2. Roll pastry out on a floured surface until 3mm thick. Use an 11cm round cookie cutter to cut out 6 rounds. Gently press rounds into a jumbo 6 hole muffin tin. Line tart shells with baking paper and fill the bases with baking beans or rice. Bake for 10 mins, reduce temp to 180C, remove paper and beans and bake for a further 10 mins. Cool slightly.
3. To make filling, combine condensed milk, butter and golden syrup in a saucepan and cook gently over a medium heat for 10-12 mins, stirring constantly until mixture darkens and thickens. Stir through nuts then remove from heat. Divide mixture among tart cases and bake for a further 6-8 mins until caramel is almost set. Allow to cool.
4. To make topping, place cream hazelnut spread and chocolate in a heatproof bowl and ehat in the microwave on medium for 3-4 mins. Whisk until smooth. Allow to stand at room temp for 1 hr, until thickened. Spoon chocolate mixture on top of each tart and serve.

Caramel and macadamia clafouti

3 eggs
1/2 cup caster sugar
1/3 cup plain flour
1/2 cup sour cream

Syrup:
1/2 cup water
1/2 cup sugar
70g macadamias

1. Preheat the oven to 200C. Grease a shallow 1 litre oven proof dish with butter. Whisk together eggs, caster sugar until frothy. Whisk in plain flour, milk and sour cream until smooth. Pour batter into dish and bake for 15 mins until a skin forms.
2. Meanwhile, to make syrup topping, put water and sugar into a saucepan over a medium heat and stire until sugar dissolves. Bring to a simmer and without stirring simmer for 8-10 mins, until the syrup is caramel in colour. Sprinkle macadamias onto the clafouti, then drizzle syrup over, throroughly covering the macadmias. Return to oven for a further 15-20 mins, until set. Allow to cool slightly. Serve with cream.

Mushrooms with lemon thyme and fetta

4 large field mushrooms
1 tbsp olive oil
3 cloves garlic, finely chopped
1 bunch lemon thyme, sprigs removed
1 cup breadcrumbs
125g fetta, crumbled
1/2 cup toasted walnuts, finely chopped

1. Remove the stalks from the mushrooms, chop finely and place in a bowl. Brush the base of each mushroom with olive oil. Add the garlic, lemon thyme, breadcrumbs, fetta and walnuts to the chopped mushroom stalks, mix to combine.
2. Cook the mushrooms oil side down ona preheated medium-high bbq for 1-2 mins. Turn mushrooms and fill with breadcrumb mixture, cook for 1-2 mins longer. Serve immediately.

Coconut meringue cake

4 eggwhites
1 1/2 cups caster sugar
1 tsp cornflour
1 tsp vinegar
1 tsp vanilla essence
1 cup shredded coconut
300ml thickened cream, whipped
cocoa for dusting

1. Preheat oven to 160C. Line the base and sides of a 22cm deep round cake tin with baking paper.
2. Place the eggwhites into a mixer and beat until soft peaks form. Add the sugar gradually until dissolved.
3. Add cornflour, vinegar, vanilla essence and coconut and fold with a large metal spoon. Spoon mixture into prepared tin, smooth top, cook for 1 hour. Turn off the oven and leave the meringue to cool, about 1 hr in the oven with the door ajar.
4. Turn the meringue cake out onto a plate and stand until completely cold. Top with cream and dust with cocoa. Serve immediately.

Cannellini bean and walnut patties with avocado and wasabi sauce

1 tbsp olive oil
1 oinon finely, chopped
2 tsp ground cardamom
2 tsp ground coriander
1 tsp chilli flakes
800g tinned cannellini beans drained or 1 1/2 cups cooked cannellini beans
1 cup fresh breadcrumbs
1 cup roasted walnuts, chopped
1/2 bunch continental parsley, finely chopped
grated rind and juice of 1 lime
extra 2 cups fresh breadcrumbs
olive oil spray

Avocado and wasabi sauce:
1 avocado
2 tsp wasabi paste
juice of a small lime
2 tbsp mayonaise

1. Preheat oven to 200C. Heat oil in a small pan, add the oinon, cook for 1 min, then add cardamom, coriander and chilli and cook for a further 1-2 mins.
2. Place cannellini beans in a large bowl and mash with a potato masher. Add breadcrumbs, walnuts, parsley, lime rind and juice, salt and pepper to taste and onion mixture, then mix with your hands until mixture is well combined.
3. Divide mix into 8 patties, then, with wet hands, roll each patty in extra breadcrumbs. Place on a lined baking tray, spray with olive oil, cook for 10-12 minutes or until patties are golden brown and breadcrumbs are crisp. Serve with avocado sauce.
4. To make sauce, place avocado flesh in a processor, add wasabi paste, lime juice and mayo and process until mixture is smooth.

Pumpkin, pecan and caramel round

300g butternut pumpkin, peeled, seeded, chopped
2 cups SR flour
80g butter, chopped
1 egg, lightly beaten
1/2 cup milk
extra flour for kneading
extra 60g butter, softened
1/2 cup brown sugar
1/2 cup chopped pecans

Caramel glaze:
50g butter
1/2 cup brown sugar
1 1/4 cups pure icing sugar, sifted
1 tbsp milk

1. Preheat oven to 220C. Line a 22cm round cake tin with baking paper. Cook pumpkin in boiling water until tender. Drain, mash and allow to cool.
2. Sift flour into a large mixing bowl, add butter and rub in using your fingertips. Make a well in the centre, add pumpkin, egg and milk, and stir to form a soft dough. Turn onto a lightly floured surface and knead until no longer sticky. Roll out to form a 20x30cm rectangle.
3. Spread dough with extra butter, and sprinkle with brown sugar and pecans. Roll up firmly to form a log and cut into 3cm thick pinwheels. Put pinwheels close together in prepared tin. Bake for 20-25 mins or until golden. Remove from oven and allow to cool in tin for 10 mins, then transfer to a wire rack to cool.
4. To make glaze, put butter and sugar in a small pan over a medium heat and stir until melted. Remove from heat, stand for 5 mins, add icing sugar and milk and stir to combine. Pour glaze over top of round and stand for 10-15 mins for glaze to firm.

Pumpkin and pecorino gnocchi

1kg butternut pumpkin, peeled seeded, chopped
1 egg lightly beaten
2/3 cup pecorino, finely grated
1 cup plain flour, sifted
extra flour, for kneading
2 tsp salt flakes
125g unsalted butter
1 bunch sage, leaves picked
salt and pepper
extra pecorino to serve

1. Steam pumpkin over boiling water until tender. Mash and set aside to cool slightly. Add egg and pecorino and mix until combined. Gradually mix in flour to form a soft dough.
2. Turn out dough onto a lightly flour surface and knead until no longer sticky. Divide into 4 pieces and knead each into a round. Shape each round into a sausage shape, about 2cm wide. Cut each sausage into 4-5cm pieces.
3. Bring a large pan of water to the boil and add salt. Add 8-10 pieces of gnocchi at a time, and cook for 2-3 mins or until gnocchi folats to the surface. Remove from water with a slotted spoon and put in an ovenproof dish.
4. Melt butter in a large pan and over a low heat, add sage and cook for 3-5 mins or until butter begins to foam and go golden. Add gnocchi and toss to combine, heating for 1-2 mins. Season with salt and pepper and serve immediately with extra pecorino.

Pecan pie

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.