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 160 C. Line an oven tray with baking paper and spread with almonds. Put water and sugar ina heavy-based pan over a med-high heat and stir til sugar is dissolved. Bring to boil and simmer without stirring but swirling the pan occaisionally for 12-15 mins until mix turns a dark caramel colour.
2. Pour half the caramel over the 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 mix is lukewarm.
3. Beat eggs and cornflour in a bowl until well combined. Add milk mix and whisk to combine. Pour custard evenly into 4 x 3/4 cup ovenproof dishes. Put dishes in a deep baking dish filled with enough boiling water to come halfway up sides of dishes. Bake for 10-25 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.

Lemon polenta cake

2.5 cups SR flour
3/4 cup caster sugar
1/2 cup polenta
250g butter, melted
finely grated rind and juice of 2 lemons
3 eggs, lightly beaten
3/4 cup sour cream
3/4 cup lemon marmalade

1. Preheat oven to 180C. Line a 22cm round cake tin with baking paper. Combine flour, sugar and polenta in a large bowl. Add butter, lemon rind, 1/3 cup of lemon juice, egg and sour cream and stir until just combined. Spoon mix into tin and smooth surface. Bake for 55-60 mins or until cooked when tested with a skewer. Stand for 10 mins before turning out to cool.
2. Put cake on a wire rack over a tray or plate. Set a small heavy based pan over a low heat, add marmalade and remaining lemon juice and stir until mix is hot and combined. Spoon mix over cake and leave to stand for 10 mins.

Warm bean, asparagus and egg salad

200g baby green beans, trimmed
150g yellow beans, trimmed
2 bunches of asparagus, trimmed
shredded rind and juice of a lemon
1 tbsp extra virgin olive oil
1 tbsp chives, finely chopped
2 tsp dijon mustard
salt and white pepper to season
4 eggs
1 tsp white vinegar

1. Bring a med pan of water to the boil. Add beans and asparagus and cook for 2 mins or until brightly coloured and just tender. Drain, transfer to bowl with lemon rind and toss until combined.
2. Put oil, lemon juice, chives and mustard in a jug and season with salt and pepper. Put vegies on a serving plate.
3. Bring a small pan of water to the boil, reduce heat to a simmer. Add vinegar and stir, poach eggs until whites are cooked.
4. Top each salad with a poached egg and season with pepper. Drizzle dressing over salads and serve immediately.

Sweet potato fritters with snow pea and almond salad

500g sweet potato, peeled and grated
1 brown oinon, grated
1/3 cup finely grated parmesan
2 tbsp olive oil
1/4 cup plain flour
salt and pepper to season
1/3 cup flaked almonds
1 tbsp olive oil
4cm piece fresh ginger, peeled, finely shredded
200g snow peas, trimmed, shredded

1. put sweet potato and oinon in a colander. Using your hands, squeeze as much liquid as possible from mixture then put in a mixing bowl. Add parmesan, oil and flour and season with salt and pepper. Stir until well combined.
2. Preheat oven to 160C. Heat a non-stick frying pan over a med heat. Drop 1/4 capfuls of sweet potato mixture into pan and cook, 3-4 at a time, for 4 mins on each side or until golden and crips. Transfer to an oven tray and put in teh oven to keep warm. Cook remaining fritters and transfer to oven.
3. Add almonds to clean pan and cook for 6 mins or until golden. Transfer to a bowl. Heat oil in pan, add ginger and cook for 2 mins or until soft. Add snow pea and stir until well combined. Cook for 2-3 minutes or until snow pea is just tender. Divide fritters between serving plates, top with snow pea salad and sprinkle over almonds.

Pear and almond butter cake

5 medium pears peeled
80g butter
120g brown sugar
300g unsalted butter, very soft
250g caster sugar
4 eggs
150g wholemeal SR flour
150g ground almonds
2 tsp vanilla extract
100g dark choc bits
50g flaked almonds
cream, to serve

1. Preheat oven to 170C. Line base and sides of a 24cm springform tin with baking paper.
2. Cut each pear in half, core and cut half in to 3 wedges. Set a med heavy based frying pan over high heat. Add butter and sugar and stir until butter is melted and sugar is dissolved. Add pear and cook 8-10 mins or until pear is soft and caramelised. Set aside.
3. Put unsalted butter and caster sugar in an electric mixer and beat until light and silky. Add eggs and mix to combine. Add flour, almonds and vanilla, and mix to form a smooth batter.
4. Spoon batter into prepared tin. Sprinkle over choc buttons, spoon over pear mix and scatter with flaked almonds. Sit tin on an oven tray and bake for 1 hour or until cake is cooked when tested with a skewer. Sit cake on a wire rack to cool slightly. Serve in wedges with a dollop of cream.

Roasted eggplant with garlic and mint

2 medium eggplants, cut into 5mm thick slices
1 tsp salt
4 tbsp olive oil
6 cloves garlic, peeled, sliced
1 small red chilli, finely chopped
juice of 1 lemon
1/2 cup vegie stock
black pepper to season
1 bunch mint, leaves picked, roughly chopped

1. Preheat oven to 200C. Salt and dry eggplant.
2. Brush an oven tray with oil and arrange eggplant on tray. Scatter with garlic, chilli and tomato. Sprinkle with remaining oil and roast for 20-25 minutes.
3. Arrange eggplant in an oven proof dish. Put lemon juice and stock in a small bowl, season with pepper and mix to combine. Pour over eggplant. Cover with foil and stand for at least 30 minutes, scatter mint over eggplant, reheat and serve warm.

Chinese Fried Eggs

Ingredients

* A variation of Kylie’s Mrs Jang’s fried eggs
Serves 2

1 ½ cups veg oil
4 free range eggs
1 tablespoon vegetarian (mushroom) oyster sauce
White pepper
2 spring onions
2 birds eye chilli, sliced
Crispy shallot chips
Crispy garlic chips

Coriander leaves
Steamed rice

Method

Heat oil in a wok, to a shimmer.
Crack eggs in a small bowl, and pour into the hot oil.
After a minute reduce the heat to moderate, allowing the underside of the eggs to become firm yet the yolks are still runny.

Carefully lift the eggs out, tip the oil out of the wok, and return the eggs to crisp up on the bottom for a few minutes.

Gently remove the eggs, drain off any excess oil and place in a bowl on top of some steamed rice.
Top with a sprinkle of chilli, coriander, spring onion and crispy shallot and garlic chips and drizzle with oyster sauce.
Garnish with coriander leaves and serve.

Steamed silken tofu

300g silken tofu

Dressing
1 tablespoon finely chopped ginger
2 tablespoon sliced spring onion
2 tablespoon chopped coriander stems
2 tablespoon kecap manis (or dark chinese soy)
2 tablespoon black vinegar
1 tablespoon sesame oil
1 ½ tablespoon light soy
¼ teaspoon chilli oil

2 tablespoon peanut oil
¼ cup coriander leaves
Pinch sichuan pepper (or white pepper) and salt

Method

Cut tofu into rectangular pieces. Oil the top of a bamboo steamer and place the tofu pieces in the steamer. Steam for 8-10 minutes with the lid on.

Combine all the dressing ingredients in a small bowl, set aside.

Remove tofu and drain away any excess liquid.

Heat peanut oil until smoking.

Place the tofu on a plate in a single layer, pour the dressing over tofu, then carefully drizzle with hot oil.

Garnish with coriander, sichuan pepper and salt.

Polenta and Rosemary Bread with Fresh Sweet Corn

Ingredients

Serves 8 as a snack

1 tablespoon extra virgin olive oil (evoo)
60g parmesan
¼ cup cream
2 cobs sweet corn
2 cups coarse polenta
2 teaspoon salt
1 teaspoon bi-carb soda
6 x 3 stalks rosemary
2 cups buttermilk
2 eggs

Method

Preheat the oven to 220C. Measure the oil into a small bowl, then use a pastry brush to lightly grease the base and sides of the baking dish. Line the bottom of the baking dish with paper.

Grate the parmesan and combine with the cream in a bowl.

Put the polenta, salt and bicarbonate of soda in a large bowl and mix well. Cut the kernels of corn from the cob. Add the corn kernels to this mixture.

Strip the needles of rosemary from the stalks and chop finely.
Put the rosemary, buttermilk and eggs into a medium bowl and whisk well.

Make a well in the polenta and tip in the buttermilk/egg mixture. Use a wooden spoon to mix well and form a batter. Tip or spoon the batter into the prepared dish.

Spread the parmesan/cream mixture over the batter.

Bake for 30 minutes. Test by inserting a skewer. The polenta bread will be cooked if the skewer comes out dry and clean.

Remove the bread from oven and allow to cool in the dish for at least 10 minutes, then turn onto a wire rack. Cut the bread into slices and serve toasted or as is with butter.

Chicken Korma

Ingredients:

1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon

Instructions:

1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.

Coconut Lime Syrup Cake

Ingredients (serves 8)

• 125g butter, chopped
• 3 eggs, beaten
• 3/4 cup milk
• 1 1/2 cups self-raising flour, sifted
• 1 1/4 cups caster sugar
• 1 1/4 cups desiccated coconut

• Lime syrup

• 3 limes, rind finely shredded, juiced
• 1/2 cup white sugar

Method

1. Preheat oven to 180°C. Lightly grease and line a 6cm deep, 22cm (base) springform cake pan.

2. Melt butter in a saucepan over medium heat (see shortcut). Transfer to a bowl. Add eggs and milk. Stir until combined.

3. Combine flour, sugar and coconut in a bowl. Add milk mixture. Stir to combine. Spread mixture into pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean.

4. Make lime syrup Combine 1/2 cup lime juice and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until syrupy. Stir in lime rind.

5. Pour hot lime syrup over hot cake. Allow cake to cool in pan before releasing side of pan. Cut into slices and serve. Shortcut Heat butter, uncovered, in a heatproof, microwave-safe bowl on MEDIUM (50%) for 1 to 2 minutes until almost melted. Stand for 1 minute before adding eggs and milk.

Bengali Fish Curry

Ingredients:

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

How to make bengali fish curry :

• Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
• Keep aside for 30 minutes.
• Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
• Take off and keep aside.
• Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
• Mix in cut onion and stir fry until slightly brown in colour.
• Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
• Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
• Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
• Take off and decorate with cut green coriander leaves.

Dhal

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1 cup (300g) red lentils, rinsed well
• 3cm fresh ginger, sliced
• 2 bay leaves
• 1 cinnamon stick
• 2 tbs (40g) butter
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp turmeric
• 1 tsp cumin
• 1/2 tsp garam marsala
• 1/2 tsp chilli flakes
• 2 tbs lemon juice
• 1/2-1 tsp salt
• 1 tbs chopped coriander leaves
• Naan bread or pappadums, to serve

Method

1. Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.

2. Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.

3. Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in coriander and serve hot with naan bread or pappadums.

Vegetable Korma

Ingredients:

• 100 gm Green peas • 50 gm Beans • 1 Small cauliflower • 1 Potato • 1 Big carrot • 1/2 tsp Aniseed • 1 Big onion • Garlic as required, slit into long pieces • Fresh coconut milk as required • 2 Green chillies, slit into long pieces • 1 Inch ginger, slit into long pieces • 1/2 tsp Chilly powder • 1-1/2 tsp Coriander powder • 1/2 tsp Turmeric powder • A pinch garam masala • Salt as required • Coriander leaves for garnishing • 1 tbsp Oil

How to make Vegetable Korma:

• Wash and cut the vegetables. • Cook green peas, carrot, beans and potato along with the salt and water until it is almost done. • Steam the cauliflower separately for about 5 minutes. • Heat oil in a pan and add aniseeds, garlic, ginger and green chillies to it. • When it is done, combine onions with it and sauté until golden brown. • Combine all the powders with it and sauté for a while. • Add a little salt and all the cooked vegetables to it. • Pour coconut milk and when the bubbles start coming, remove it from the heat. • Sprinkle garam masala powder. • Garnish Veg Korma with coriander leaves and serve.

Peach Tarte Tatin

Portions: 6 Portions

Preparation: 15-20 minutes

Cooking: 30-40 minutes

Ingredients

Tarte Tatin

• 400g puff pastry
• 75g unsalted butter
• 175g caster sugar
• 1kg peaches (just ripe and still firm), stoned and quartered (the quantity of peaches will vary according to the size of the pan)

To Serve

• 200g creme fraiche or clotted cream or extra thick double cream

Method

1. Tarte Tatin: Roll out the puff pastry to .5mm-1cm thickness and cut out a circle 2-4 centimetres larger than the pan the you are using. Refrigerate the pastry for at least 30 minutes.
2. Preheat an oven to 220°C. Melt the butter in the pan, then sprinkle over the caster sugar. Place the peach quarters in circles, so that they fill the whole pan compactly. Place the pan over a low heat and leave to cook for 10 minutes, so that butter and sugar has caramelised and the peaches are tender.
3. Remove the pastry from the fridge and place it over the top of the peaches, tucking in to the sides around the peaches. Place the pan into the centre shelf of the oven and leave it to cook for 15-20 minutes until the pastry is cooked and golden brown.
4. Remove the pan from the stove and leave it to stand fro 5 minutes. Place a plate over the pan, turn the pan over in one quick but careful motion to turn it out onto the dish. The peaches should be golden with caramelised sugar. Any peach that sticks to the pan remove carefully with a palate knife and place it on the tart. Keep warm until ready to serve.
5. To Serve: Serve slices of the tart warm with a dollop of creme fraiche, clotted cream or extra thick double cream.

Tiramisu

For the best tiramisu:

Ingredients (serves 8)

• 2 cups strong black coffee
• 1/2 cup marsala (see note)
• 3 eggs, separated
• 1/3 cup caster sugar
• 250g mascarpone
• 300ml thickened cream, lightly whipped
• 1 large packet of sponge fingers (savoiardi)
• cocoa, for dusting

Method

1. Pour coffee and marsala into a shallow dish. Set aside.

2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

3. Beat eggwhites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

5. Variation: Marsala can be replaced with orange juice if preferred.

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.