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.
20100819
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.
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.
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.
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.
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.
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.
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.
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.
20100818
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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