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.
20100602
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Subscribe to:
Posts (Atom)