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.
20100531
Pecan pie
3 eggs
1/3 cup glucose
1/4 cup brown sugar
1/4 cup maple syrup
30g butter, melted
1 cup pecans
220g frozen sweet pie flan case (or home made case)
300ml thickened cream
1 tbsp amaretto or frangelico
icing sugar, to dust
1. Preheat the oven to 200C. Cook the frozen flan case for 15 mins or until lightly coloured around the edges.
2. Combine eggs, glucose, brown sugar, maple syrup and butter in a bowl, stir in pecans.
3. Put the pastry case onto an oven tray and pour in pecan mixture. bake for 35-40 mins until set. Allow to cool completely. Whip cream with liqueur until soft peaks form. Dust pie with icing sugar and serve with cream.
1/3 cup glucose
1/4 cup brown sugar
1/4 cup maple syrup
30g butter, melted
1 cup pecans
220g frozen sweet pie flan case (or home made case)
300ml thickened cream
1 tbsp amaretto or frangelico
icing sugar, to dust
1. Preheat the oven to 200C. Cook the frozen flan case for 15 mins or until lightly coloured around the edges.
2. Combine eggs, glucose, brown sugar, maple syrup and butter in a bowl, stir in pecans.
3. Put the pastry case onto an oven tray and pour in pecan mixture. bake for 35-40 mins until set. Allow to cool completely. Whip cream with liqueur until soft peaks form. Dust pie with icing sugar and serve with cream.
Flourless orange rosemary cake
2 oranges
4 eggs
1 cup caster sugar
2 cups ground almonds
1/2 cup shredded coconut
1 tsp baking powder
1 bunch rosemary
syrup:
2 oranges
1/2 cup water
1/2 cup sugar
1. Put unpeeled oranges in a saucepan and fill with cold water. Bring to boil, reduce heat and simmer for 20 mins. Drain, fill with fresh cold water and bring to a simmer again. Simmer for a further 20 mins and drain and allow to cool.
2. Preheat oven to 180C. Grease and line an 18cm round cake tin with baking paper. Chop oranges and put in food processor with eggs, sugar, almonds, coconut and baking powder.
3. Pick rosemary into sprigs. Finely chop 2 tblsp of rosemary and add to processor. Process to a thick puree. Pour into tin and bake for 1 hour and 10 mins or until a skewer comes out clean. Stand for 20 mins before removing from tin.
4. To make syrup, remove zest from oranges using a vegie peeler. Cut zest into long fine strands. Juice oranges and strain juice into a saucepan. Add water and sugar and heat until sugar is dissolved. Bring to a simmer and simmer without stirring for 10-12 mins, swirling the pan often until the mixture forms a syrup.
5. Pour some of the syrup over cake whilst still warm. Cool completely. Add orange zest and some rosemary sprigs to remaining syrup and swirl to infuse flavour. Serve cake with remaining syrup poured over and topped with zest and rosemary. Serve with cream.
4 eggs
1 cup caster sugar
2 cups ground almonds
1/2 cup shredded coconut
1 tsp baking powder
1 bunch rosemary
syrup:
2 oranges
1/2 cup water
1/2 cup sugar
1. Put unpeeled oranges in a saucepan and fill with cold water. Bring to boil, reduce heat and simmer for 20 mins. Drain, fill with fresh cold water and bring to a simmer again. Simmer for a further 20 mins and drain and allow to cool.
2. Preheat oven to 180C. Grease and line an 18cm round cake tin with baking paper. Chop oranges and put in food processor with eggs, sugar, almonds, coconut and baking powder.
3. Pick rosemary into sprigs. Finely chop 2 tblsp of rosemary and add to processor. Process to a thick puree. Pour into tin and bake for 1 hour and 10 mins or until a skewer comes out clean. Stand for 20 mins before removing from tin.
4. To make syrup, remove zest from oranges using a vegie peeler. Cut zest into long fine strands. Juice oranges and strain juice into a saucepan. Add water and sugar and heat until sugar is dissolved. Bring to a simmer and simmer without stirring for 10-12 mins, swirling the pan often until the mixture forms a syrup.
5. Pour some of the syrup over cake whilst still warm. Cool completely. Add orange zest and some rosemary sprigs to remaining syrup and swirl to infuse flavour. Serve cake with remaining syrup poured over and topped with zest and rosemary. Serve with cream.
Ricotta and chive ravioli with brandy sage butter
olive oil for frying
10 cloves garlic
1 bunch sage, leaves picked
250g ricotta
100g persian fetta
1/3 cup grated parmesan
2 tbsp copped fresh oregano
1 bunch chives, chopped
Sea salt and pepper
275g packet gow gee wrappers
1/2 cup brandy
80g brandy
flaked parmesan to serve
1. fill a frypan with 2cm of olive oil, heat to medium-high and cook sage leaves, in batches for 10-20 secs until crisp and drain on paper towel. Cook upeeled cloves of garlic in oil for 5 mins until golden and drain on paper towel.
2. Squeeze flesh from 3 cooked garlic cloves, chop and put into a bowl with ricotta, fetta, parmesan, oregano and chives. Season with salt and pepper and stir until well combined.
3. Put 4 gow gee wrappers on a flat surface and place 1 tblsp of ricotta mixture in the centre of each one. Brush edges with water then top with another wrapper. Press edges together to seal. Use an 8cm cookie cutter to cut out ravioli shapes. Repeat with remaining mixture and wrappers.
4. Bring a large pot of water to the boil. Cook ravioli 4 at a time until they float. Keep warm.
5. Heat brandy in a frying pan until simmering. Add butter and stir until melted. Heat for 3-4 mins, until butter begins to brown. Remove from heat and stir in sage leaves and remaining garlic. Spoon sauce over ravioli and sprinkle with parmesan.
10 cloves garlic
1 bunch sage, leaves picked
250g ricotta
100g persian fetta
1/3 cup grated parmesan
2 tbsp copped fresh oregano
1 bunch chives, chopped
Sea salt and pepper
275g packet gow gee wrappers
1/2 cup brandy
80g brandy
flaked parmesan to serve
1. fill a frypan with 2cm of olive oil, heat to medium-high and cook sage leaves, in batches for 10-20 secs until crisp and drain on paper towel. Cook upeeled cloves of garlic in oil for 5 mins until golden and drain on paper towel.
2. Squeeze flesh from 3 cooked garlic cloves, chop and put into a bowl with ricotta, fetta, parmesan, oregano and chives. Season with salt and pepper and stir until well combined.
3. Put 4 gow gee wrappers on a flat surface and place 1 tblsp of ricotta mixture in the centre of each one. Brush edges with water then top with another wrapper. Press edges together to seal. Use an 8cm cookie cutter to cut out ravioli shapes. Repeat with remaining mixture and wrappers.
4. Bring a large pot of water to the boil. Cook ravioli 4 at a time until they float. Keep warm.
5. Heat brandy in a frying pan until simmering. Add butter and stir until melted. Heat for 3-4 mins, until butter begins to brown. Remove from heat and stir in sage leaves and remaining garlic. Spoon sauce over ravioli and sprinkle with parmesan.
Lemon and poppyseed cakes
melted butter for greasing
2/3 cup warm milk
1/4 cup poppy seeds
2 small lemons
250g unsalted butter
1 1/2 cups caster sugar
3 eggs, lightly beaten
3 cups SR flour
rind of 2 lemons
extra 1/2 cup caster sugar
1/4 cup water
Lemon icing:
1 1/2 cups icing sugar, sifted
20g butter, softened
juice of 1 lemon
1. Preheat oven to 180C. Brush 12 frian moulds with melted butter. Combine milk and poppy seeds and stand for 30 mins.
2. Meanwhile put lemons in a pan and cover with water. Bring to the boil, reduce heat and simmer, covered, for 20 minutes. Drain. Put lemons in a bowl of iced water for 5 mins.
3. Drain lemons, cut into quarters and remove seeds. Put lemon, butter and caster sugar ina food processor, then process for 1 min until almost smooth. Add egg and process for a further 30 secs. Transfer to a bowl, andd flour and milk mixture and stir until just combined. Spoon mixture into prepared moulds until 2/3 full and smooth the surface. Bake cakes for 45 mins or unil cooked. Leave in moulds for 5 mins before turning out on a wire rack.
4. Combine rind, extra sugar and water in a pan. Stir over a low heat until sugar is dissolved. Bring to boil, reduce heat, simmer for 5 mins.
5. To make icing, put icing sugar in a bowl, slowly add lemon juice and stir with a wooden spoon until a paste forms. When cakes are cool, spoon icing over each. Stand for 10 mins to set.
2/3 cup warm milk
1/4 cup poppy seeds
2 small lemons
250g unsalted butter
1 1/2 cups caster sugar
3 eggs, lightly beaten
3 cups SR flour
rind of 2 lemons
extra 1/2 cup caster sugar
1/4 cup water
Lemon icing:
1 1/2 cups icing sugar, sifted
20g butter, softened
juice of 1 lemon
1. Preheat oven to 180C. Brush 12 frian moulds with melted butter. Combine milk and poppy seeds and stand for 30 mins.
2. Meanwhile put lemons in a pan and cover with water. Bring to the boil, reduce heat and simmer, covered, for 20 minutes. Drain. Put lemons in a bowl of iced water for 5 mins.
3. Drain lemons, cut into quarters and remove seeds. Put lemon, butter and caster sugar ina food processor, then process for 1 min until almost smooth. Add egg and process for a further 30 secs. Transfer to a bowl, andd flour and milk mixture and stir until just combined. Spoon mixture into prepared moulds until 2/3 full and smooth the surface. Bake cakes for 45 mins or unil cooked. Leave in moulds for 5 mins before turning out on a wire rack.
4. Combine rind, extra sugar and water in a pan. Stir over a low heat until sugar is dissolved. Bring to boil, reduce heat, simmer for 5 mins.
5. To make icing, put icing sugar in a bowl, slowly add lemon juice and stir with a wooden spoon until a paste forms. When cakes are cool, spoon icing over each. Stand for 10 mins to set.
Roasted sweet potato with egg noodles
500g sweet potato, peeled and chopped
10cm piece ginger, shredded
1 tsp sesame oil
2 tbsp peanut oil
100ml kecap manis
extra 1 tbsp peanut oil
extra 1 tsp sesame oil
350g fresh egg noodles
1. Preheat oven to 200C. Place sweet potato and ginger into an ovenproof dish. Place sesame oil, peanut oil and kecap manis in a bowl, pour it over the sweet potato and toss through to coat. Cook for 40 mins or unti sweet potato is tender.
2. Heat the extra peanut oil, in a pan and add the extra sesame oil and the noodles and toss to combine. Cook for 1-2 mins. Serve with roasted sweet potato on top of the noodles.
10cm piece ginger, shredded
1 tsp sesame oil
2 tbsp peanut oil
100ml kecap manis
extra 1 tbsp peanut oil
extra 1 tsp sesame oil
350g fresh egg noodles
1. Preheat oven to 200C. Place sweet potato and ginger into an ovenproof dish. Place sesame oil, peanut oil and kecap manis in a bowl, pour it over the sweet potato and toss through to coat. Cook for 40 mins or unti sweet potato is tender.
2. Heat the extra peanut oil, in a pan and add the extra sesame oil and the noodles and toss to combine. Cook for 1-2 mins. Serve with roasted sweet potato on top of the noodles.
Mushroom noodle broth
20g dried shitake mushrooms
6 cups of vegetable stock
5cm piece ginger, sliced
2 spring oinons, cut into 7 cm lengths
1 long red chilli
1 pkt ramen noodles
150g oyster mushrooms
3 tbsp tamari
1 cup baby spinach leaves
600g silken firm tofu, cubed
1 pkt bean sprouts
1. Place mushrooms, stock, ginger, oinon and chilli into a large heavy-based pan and bring slowly to the boil. Reduce heat, simmer for 10 minutes, then strain.
2. Put liquid back in the pan, and dicar ginger, oinon and chilli. Return liquid to the heat, add noodles, mushrooms and tamar, simmer for 2-3 minutes.
3. Just before serving, add the spinach, tofu and bean sprouts, stir gently to combine.
6 cups of vegetable stock
5cm piece ginger, sliced
2 spring oinons, cut into 7 cm lengths
1 long red chilli
1 pkt ramen noodles
150g oyster mushrooms
3 tbsp tamari
1 cup baby spinach leaves
600g silken firm tofu, cubed
1 pkt bean sprouts
1. Place mushrooms, stock, ginger, oinon and chilli into a large heavy-based pan and bring slowly to the boil. Reduce heat, simmer for 10 minutes, then strain.
2. Put liquid back in the pan, and dicar ginger, oinon and chilli. Return liquid to the heat, add noodles, mushrooms and tamar, simmer for 2-3 minutes.
3. Just before serving, add the spinach, tofu and bean sprouts, stir gently to combine.
Lime tart
250g digestive biscuits
1/2 cup dessicated coconut
1/3 cup sugar
90g butter, melted
filling:
600ml sour cream
finely grated rind of 2 limes
3 eggs, beaten
1 tbsp cornflour
1/3 cup caster sugar
2 tsp vanilla essence
1. Preheat oven to 200C. Crush the biscuits with a rolling pin until fine crumbs are formed. Place the biscuit crumbs in a medium bowl. Add the coconut and sugar and mix to combine. Add the butter and mix to combine.
2. Spoon biscuit mixture into a 25cm loose bottom flan tin. Using a glass press evenly to distribute the crumbs around tin and up the sides. Place on a large flat tray in the oven and b ake for 7-8 mins or until it starts to turn golden brown. Stand on tray for 10 mins to cool.
3. To make the filling, place all ingredients in a medium mixing bowl and whisk until well combined.
4. Carefully pour in the filling, return to the oven and bake at 180C for 20 mins. Remove from oven and stand to cool. When cold, refrigerate for several hours or overnight before serving.
1/2 cup dessicated coconut
1/3 cup sugar
90g butter, melted
filling:
600ml sour cream
finely grated rind of 2 limes
3 eggs, beaten
1 tbsp cornflour
1/3 cup caster sugar
2 tsp vanilla essence
1. Preheat oven to 200C. Crush the biscuits with a rolling pin until fine crumbs are formed. Place the biscuit crumbs in a medium bowl. Add the coconut and sugar and mix to combine. Add the butter and mix to combine.
2. Spoon biscuit mixture into a 25cm loose bottom flan tin. Using a glass press evenly to distribute the crumbs around tin and up the sides. Place on a large flat tray in the oven and b ake for 7-8 mins or until it starts to turn golden brown. Stand on tray for 10 mins to cool.
3. To make the filling, place all ingredients in a medium mixing bowl and whisk until well combined.
4. Carefully pour in the filling, return to the oven and bake at 180C for 20 mins. Remove from oven and stand to cool. When cold, refrigerate for several hours or overnight before serving.
Pistachio and cranberry baklava
160g unsalted butter, melted for brushing
1 cup caster sugar
1 cup water
1/2 cup lime juice
1/2 cup honey
2 tsp rose water essence
1 1/4 cups pistachio kernels
340g craisins
375g filo pastry
1. Preheat oven to 180C. Brush a 25x16x3 cm baking tin with butter. Combine sugar, water, lime juice and honey in a pan and stir over a low heat until sugar is dissolved. Simmer for 5 mins or until syrup thckens slightly. Stir in rosewater essence.
2. Pulse pistachio kernels and craisins in a food processor until finely chopped. Transfer to a large bowl, add 2/3 of the syrup and stir until well combined.
3. Put a sheet of filo on a flat surface. Brush with butter and top with another sheet of filo. Repeat 2 more times, ending with a sheet of filo. Fold stack in half. Repeat process with remaining 12 sheets of filo, forming another 2 stacks. Trim and put 1 filo stack in base of prepared tin.
4. Spoon half the pistachio mixture over pastry base. Cover with a pastry stack and repeat and top with remaing stack. Using a sharp knife, mark diamonds in top. Brush with remaining butter. Bake 1 hr or until golden brown and crisp. Pour over remaining syrup. Stand for 2 hours and then cut into diamond shaped pieces.
1 cup caster sugar
1 cup water
1/2 cup lime juice
1/2 cup honey
2 tsp rose water essence
1 1/4 cups pistachio kernels
340g craisins
375g filo pastry
1. Preheat oven to 180C. Brush a 25x16x3 cm baking tin with butter. Combine sugar, water, lime juice and honey in a pan and stir over a low heat until sugar is dissolved. Simmer for 5 mins or until syrup thckens slightly. Stir in rosewater essence.
2. Pulse pistachio kernels and craisins in a food processor until finely chopped. Transfer to a large bowl, add 2/3 of the syrup and stir until well combined.
3. Put a sheet of filo on a flat surface. Brush with butter and top with another sheet of filo. Repeat 2 more times, ending with a sheet of filo. Fold stack in half. Repeat process with remaining 12 sheets of filo, forming another 2 stacks. Trim and put 1 filo stack in base of prepared tin.
4. Spoon half the pistachio mixture over pastry base. Cover with a pastry stack and repeat and top with remaing stack. Using a sharp knife, mark diamonds in top. Brush with remaining butter. Bake 1 hr or until golden brown and crisp. Pour over remaining syrup. Stand for 2 hours and then cut into diamond shaped pieces.
Orange ricotta tartlets
melted butter for greasing,
2 cups of plain flour
2 tbsp icing sugar
125g butter cubed
1 egg, lightly beaten
extra flour for kneading
extra egg, lightly beaten
icing sugar for dusting
Ricotta filling:
250g fresh ricotta
1/4 cup icing sugar
1 egg, lightly beaten
1 tsp orange essence
1 tbsp plain flour
1. Preheat oven to 200C. Brush a 12-hol patty cake tin with melted butter. process flour and icing sugar in a food processor for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until dough just comes together. Transfer dough to a lightly floured surface and gently knead. Form dough into a 2cm thick disc, wrap and refrigerate for 20 mins or until firm.
2. Roll out dough to 5mm thick and cut out 12 rounds using a 8cm biscuit cutter. Place round in prepared tin, prick base of pastry shell with a fork and freeze for 5 mins. Put in oven and bake for 10 mins or until light golden. Stand on wire rack to cool. Reduce oven to 180C.
3. To make filling, put ricotta and icing sugar in a medium mixing bowl and add egg, orange rind, essence and flour and whisk to combine. Spoon ricotta mix into pastry shells.
4. Using left over pastry cut 5mm wide strips long enough to cover pastry shells from side to side. Top each pastry shells with 2 strips to form a cross. Brush with extra egg. Bake for 15-20 mins or until ricotta mixture is firm and crosses are golden. Cool on wire rack and dust with icing sugar before serving.
2 cups of plain flour
2 tbsp icing sugar
125g butter cubed
1 egg, lightly beaten
extra flour for kneading
extra egg, lightly beaten
icing sugar for dusting
Ricotta filling:
250g fresh ricotta
1/4 cup icing sugar
1 egg, lightly beaten
1 tsp orange essence
1 tbsp plain flour
1. Preheat oven to 200C. Brush a 12-hol patty cake tin with melted butter. process flour and icing sugar in a food processor for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until dough just comes together. Transfer dough to a lightly floured surface and gently knead. Form dough into a 2cm thick disc, wrap and refrigerate for 20 mins or until firm.
2. Roll out dough to 5mm thick and cut out 12 rounds using a 8cm biscuit cutter. Place round in prepared tin, prick base of pastry shell with a fork and freeze for 5 mins. Put in oven and bake for 10 mins or until light golden. Stand on wire rack to cool. Reduce oven to 180C.
3. To make filling, put ricotta and icing sugar in a medium mixing bowl and add egg, orange rind, essence and flour and whisk to combine. Spoon ricotta mix into pastry shells.
4. Using left over pastry cut 5mm wide strips long enough to cover pastry shells from side to side. Top each pastry shells with 2 strips to form a cross. Brush with extra egg. Bake for 15-20 mins or until ricotta mixture is firm and crosses are golden. Cool on wire rack and dust with icing sugar before serving.
Christmas profiteroles
Melted butter, for greasing
60g butter, chopped
1/2 cup water
3/4 cup SR flour
2 eggs, lightly beaten
1/3 cup cranberry sauce
300mL thickened cream
icing sugar for dusting
1. Preheat oven to 200C. Brush an oven tray with melted butter. Put chopped butter in a heavy-based pan, add water and stir over a low heat for 3-4 minutes or until butter melts. Do not boil.
2. Add SR flour to butter mixture, all at once, and using a wooden spoon, beat until combined. Cook for a further 1-2 minutes or until mixture forms a ball and begins to come away from side of pan. Set aside for 1o minutes to cool.
3. Transfer mixutre to a food process, while mixing add eggs slowly and process until combined. The mixture should hold it's shape and be firm, thick and glossy.
4. Pipe mixture into balls 5cm apart of the prepared tray. Bake for 15-20 mins or until cooked. Cut each profiterole in half and return to oven for 5 mins to dry out. Remove from oven and stand on a wire rack until cool.
5. Whisk cranberry sauce in a small bowl until smooth. Beat cream until stiff peaks form, then gently fold cranberry sauce into cream. Fill profiteroles with cream mixture. Arrange on a large plate, dust heavily with icing sugar and serve immediately.
60g butter, chopped
1/2 cup water
3/4 cup SR flour
2 eggs, lightly beaten
1/3 cup cranberry sauce
300mL thickened cream
icing sugar for dusting
1. Preheat oven to 200C. Brush an oven tray with melted butter. Put chopped butter in a heavy-based pan, add water and stir over a low heat for 3-4 minutes or until butter melts. Do not boil.
2. Add SR flour to butter mixture, all at once, and using a wooden spoon, beat until combined. Cook for a further 1-2 minutes or until mixture forms a ball and begins to come away from side of pan. Set aside for 1o minutes to cool.
3. Transfer mixutre to a food process, while mixing add eggs slowly and process until combined. The mixture should hold it's shape and be firm, thick and glossy.
4. Pipe mixture into balls 5cm apart of the prepared tray. Bake for 15-20 mins or until cooked. Cut each profiterole in half and return to oven for 5 mins to dry out. Remove from oven and stand on a wire rack until cool.
5. Whisk cranberry sauce in a small bowl until smooth. Beat cream until stiff peaks form, then gently fold cranberry sauce into cream. Fill profiteroles with cream mixture. Arrange on a large plate, dust heavily with icing sugar and serve immediately.
20100527
Frosted cointreau balls
Makes about 26 balls
4 cups cake crumbs form a light fruitcake or madeira cake
1 cup almond meal
135 ml thickened cream
1 tbsp cointreau
finely grated rind of an orange
2 cups of pure icing sugar, sifted
1/4 cup hot water
assorted white sprinkles
1. Combine crumbs and meal in a mixing bowl. Make a well in the centre, add cream, cointreau and rind and mix to combine. Refrigerate for 30 mins.
2. Line a flat tray with baking paper. Roll tablespoons of mixture into balls and arrange on prepared tray and refrigerate for 20 mins. Put icing sugar in bowl and add enough hot water to make a thin pouring consistency. Put sprinkles on a seperate sheet of paper.
3. Dip each ball into the icing and let excess drain away. Toss icing-coated balls in sprinkles, put back on tray and leave ina cool, dry place for 30-40 minutes to dry and set.
4 cups cake crumbs form a light fruitcake or madeira cake
1 cup almond meal
135 ml thickened cream
1 tbsp cointreau
finely grated rind of an orange
2 cups of pure icing sugar, sifted
1/4 cup hot water
assorted white sprinkles
1. Combine crumbs and meal in a mixing bowl. Make a well in the centre, add cream, cointreau and rind and mix to combine. Refrigerate for 30 mins.
2. Line a flat tray with baking paper. Roll tablespoons of mixture into balls and arrange on prepared tray and refrigerate for 20 mins. Put icing sugar in bowl and add enough hot water to make a thin pouring consistency. Put sprinkles on a seperate sheet of paper.
3. Dip each ball into the icing and let excess drain away. Toss icing-coated balls in sprinkles, put back on tray and leave ina cool, dry place for 30-40 minutes to dry and set.
Chocolate mousse with coffee granita
300g dark chocolate, chopped
150g unsalted butter, at room temperature
6 eggs, seperated
50ml white rum
40g caster sugar
100 ml cream
Coffee granita:
300ml hot espresso coffee
90g caster sugar
1 tbsp liquid glucose
1. Melt dark chocolate in a bowl over a pan of simmering water. Stir in butter and egg yolks, then add rum.
2. Whisk eggwhites in a bowl and add sugar. Whisk cream in another bowl, then fold eggwhite mixture and cream through chocolate. Pour into bowl and cover. Allow to set for 1-2 hours or until firm.
3. To make coffee granita, combine coffee, sugar and glucose until sugar dissolves. Pour coffee mixture into a clean tempered glass or ceramic vessel, then put in freezer. After 2 hours, stir with a fork to break up the ice crystals. Return to feezer and leave overnight before serving.
4. To serve, put a scoop of mousse in a glass, then top with a generous scoop of granita and a coffee bean.
150g unsalted butter, at room temperature
6 eggs, seperated
50ml white rum
40g caster sugar
100 ml cream
Coffee granita:
300ml hot espresso coffee
90g caster sugar
1 tbsp liquid glucose
1. Melt dark chocolate in a bowl over a pan of simmering water. Stir in butter and egg yolks, then add rum.
2. Whisk eggwhites in a bowl and add sugar. Whisk cream in another bowl, then fold eggwhite mixture and cream through chocolate. Pour into bowl and cover. Allow to set for 1-2 hours or until firm.
3. To make coffee granita, combine coffee, sugar and glucose until sugar dissolves. Pour coffee mixture into a clean tempered glass or ceramic vessel, then put in freezer. After 2 hours, stir with a fork to break up the ice crystals. Return to feezer and leave overnight before serving.
4. To serve, put a scoop of mousse in a glass, then top with a generous scoop of granita and a coffee bean.
Truffle brownies
melted butter for greasing
180g butter
250g dark chocolate, roughly chopped
3 eggs
1 1/2 cups caster sugar
2 tsp vanilla extract
1 tsp brandy essence
1 cup plain flour
1/2 cup cocoa powder
100g glace cherries
100g craisins
icing sugar and cocoa for dusting
1. Preheat oven to 180C. Grease and line a 20cm square cake tin with baking paper. Put butter and chocolate in a heavy-based pan over a low heat and stir until melted and mixture is smooth. Remove pan from heat and cool.
2. Beat eggs, sugar, vanilla and essence with an electric mixture until mixture is thick and pale. Sift flour and cocoa onto a sheet of baking paper of baking paper and add to egg mixture. Using a large metal spoon, stir until well combined.
3. Spoon mixture into prepared tin, spreading to edges. Gently shake to settle mixture. Bake for 45 mins. Cool brownie in tin. When cold, remove from tin and cut into squares. Dust with cocoa and icing sugar.
180g butter
250g dark chocolate, roughly chopped
3 eggs
1 1/2 cups caster sugar
2 tsp vanilla extract
1 tsp brandy essence
1 cup plain flour
1/2 cup cocoa powder
100g glace cherries
100g craisins
icing sugar and cocoa for dusting
1. Preheat oven to 180C. Grease and line a 20cm square cake tin with baking paper. Put butter and chocolate in a heavy-based pan over a low heat and stir until melted and mixture is smooth. Remove pan from heat and cool.
2. Beat eggs, sugar, vanilla and essence with an electric mixture until mixture is thick and pale. Sift flour and cocoa onto a sheet of baking paper of baking paper and add to egg mixture. Using a large metal spoon, stir until well combined.
3. Spoon mixture into prepared tin, spreading to edges. Gently shake to settle mixture. Bake for 45 mins. Cool brownie in tin. When cold, remove from tin and cut into squares. Dust with cocoa and icing sugar.
Stollen twist
14 g yeast
1 1/3 cups of warm water
1/4 cup caster sugar
4 cups plain flour
1/4 cup milk powder
1 tsp mixed spice
1 1/2 cups craisins
80g unsalted butter, melted, cooled
2 eggs, lightly beaten
1 eggwhite, lightly beaten
1/2 cup flaked almonds
1/4 cup white sugar
1. Combine yeast, water and sugar in bowl and stand in a warm position for 10 mins or until frothy. Sift flour, milk powder and spice into a large bowl and stir in craisins. Make a well in centre and add yeast mixture, butter and eggs and mix to a soft dough using a wooden spoon. Turn out onto a lightly floured surface and knead for 4 minutes or until smooth. Shape dough into a ball, put in a large oiled bowl, cover with plastic and stand in a warm place for 20 mins.
2. Punch down dough with your fist then turn out onto a lightly floured surface and knead for 2 minutes. Divide dough in half. Knead each piece into a long, thin oval.
3. Using 1 piece of dough, start from 1 end and cut dough into 2 strips lengthwise, leaving them connected at the other end. Twist the 2 strips together. Repeat with remaining dough. Put twists on tray.
4. Brush twists with eggwhite and sprinkle with almonds and sugar. Bake for 10 minutes at 200C, then reduce temperature to 180 C and bake for a further 15-20 minutes or until golden brown and cooked through. Stand for 5 minutes before transferring onto a wire rack.
1 1/3 cups of warm water
1/4 cup caster sugar
4 cups plain flour
1/4 cup milk powder
1 tsp mixed spice
1 1/2 cups craisins
80g unsalted butter, melted, cooled
2 eggs, lightly beaten
1 eggwhite, lightly beaten
1/2 cup flaked almonds
1/4 cup white sugar
1. Combine yeast, water and sugar in bowl and stand in a warm position for 10 mins or until frothy. Sift flour, milk powder and spice into a large bowl and stir in craisins. Make a well in centre and add yeast mixture, butter and eggs and mix to a soft dough using a wooden spoon. Turn out onto a lightly floured surface and knead for 4 minutes or until smooth. Shape dough into a ball, put in a large oiled bowl, cover with plastic and stand in a warm place for 20 mins.
2. Punch down dough with your fist then turn out onto a lightly floured surface and knead for 2 minutes. Divide dough in half. Knead each piece into a long, thin oval.
3. Using 1 piece of dough, start from 1 end and cut dough into 2 strips lengthwise, leaving them connected at the other end. Twist the 2 strips together. Repeat with remaining dough. Put twists on tray.
4. Brush twists with eggwhite and sprinkle with almonds and sugar. Bake for 10 minutes at 200C, then reduce temperature to 180 C and bake for a further 15-20 minutes or until golden brown and cooked through. Stand for 5 minutes before transferring onto a wire rack.
Sugared apple tarts
1 1/2 cups plain flour
1/2 cup hazelnut meal
1/2 tsp salt
125g butter, diced, chilled
1 egg yolk
1 tbsp cold water
extra flour for kneading
1/3 cup apricot jam
3 large granny smith apples
20g butter, melted, cooled
2 tbsp white sugar
icing sugar for dusting
1. Process flour, hazelnut meal and salt in a food processor for 30 seconds or until combined. Add butter and process until mixture resembles breadcrumbs. Add egg yolk and water. Pulse together. Turn out onto a lightly floured surface and lightly knead until smooth. Form into a round and wrap in plastic. Refrigerate for 30 mins or until firm.
2. Preheat oven to 200C. Brush 6 x 10cm fluted loose bottomed flan tins with melted butter. Divide pastry into 6 pieces, kneading each into a round. Roll out 1 round at a time to 3mm thick and large enough to line base and sides of tin. Line tins with pastry, trim edges. Prick tin with fork and back for 10 mins until lightly golden.
3. Put jam in microwave for 40 seconds or until soft. Stir until smooth. Brush jam on warm pastry. Using a vegie peeler cut ribbons of apple and arrange on pastry circles. Brush apple with butter and sprinkle with sugar. Bake for 15 mins or until apples are golden and caramelised. Dust with icing sugar before serving.
1/2 cup hazelnut meal
1/2 tsp salt
125g butter, diced, chilled
1 egg yolk
1 tbsp cold water
extra flour for kneading
1/3 cup apricot jam
3 large granny smith apples
20g butter, melted, cooled
2 tbsp white sugar
icing sugar for dusting
1. Process flour, hazelnut meal and salt in a food processor for 30 seconds or until combined. Add butter and process until mixture resembles breadcrumbs. Add egg yolk and water. Pulse together. Turn out onto a lightly floured surface and lightly knead until smooth. Form into a round and wrap in plastic. Refrigerate for 30 mins or until firm.
2. Preheat oven to 200C. Brush 6 x 10cm fluted loose bottomed flan tins with melted butter. Divide pastry into 6 pieces, kneading each into a round. Roll out 1 round at a time to 3mm thick and large enough to line base and sides of tin. Line tins with pastry, trim edges. Prick tin with fork and back for 10 mins until lightly golden.
3. Put jam in microwave for 40 seconds or until soft. Stir until smooth. Brush jam on warm pastry. Using a vegie peeler cut ribbons of apple and arrange on pastry circles. Brush apple with butter and sprinkle with sugar. Bake for 15 mins or until apples are golden and caramelised. Dust with icing sugar before serving.
Raspberry butter cake
Melted butter for greasing
1/2 tsp bicarb
1 cup cold water
4 cups plain flour
1 tsp cream of tartar
250g unsalted butter, softened
1 1/2 cups caster sugar
4 eggs
300g frozen raspberries, partially thawed
icing sugar to dust
1. Preheat oven to 180C. Grease a 6 cup ring fancy cake tin with melted butter. Combine bicarb and water in a jug. Sift flour and ceram of tartar together in a large bowl.
2. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs, 1 at a time beating after each addition. Add flour and water mixture. Using a large metal spoon, gently stir until well combined. Add raspberries and stir until combined. Spoon batter into prepared tin.
3. Bake for 1 - 1 1/4 hours or until a skewer come out clean when inserted into centre. Stand cake on a wire rack for 15 mins before turning out, then leave to cool completely. Dust with icing sugar before serving.
1/2 tsp bicarb
1 cup cold water
4 cups plain flour
1 tsp cream of tartar
250g unsalted butter, softened
1 1/2 cups caster sugar
4 eggs
300g frozen raspberries, partially thawed
icing sugar to dust
1. Preheat oven to 180C. Grease a 6 cup ring fancy cake tin with melted butter. Combine bicarb and water in a jug. Sift flour and ceram of tartar together in a large bowl.
2. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs, 1 at a time beating after each addition. Add flour and water mixture. Using a large metal spoon, gently stir until well combined. Add raspberries and stir until combined. Spoon batter into prepared tin.
3. Bake for 1 - 1 1/4 hours or until a skewer come out clean when inserted into centre. Stand cake on a wire rack for 15 mins before turning out, then leave to cool completely. Dust with icing sugar before serving.
20100526
Macadamia nut tartlets
Melted butter for greasing
1/2 cup firmly packed brown sugar
1/2 tsp cornflour
2 tbsp golden syrup
25g butter, melted
1 egg
2 tbsp thickened cream
1 tbsp cointreau
1 cup unsalted macadmai nuts, chopped
Pastry:
125 g butter
125 g caster sugar
1 egg
1 egg yolk
1 tsp vanilla essence
175g plain flour
75 g SR flour
1. Preheat oven to 200C. Grease six 10cm round loose bottomed flan tins with butter.
2. To make pastry, cream butter and sugar in an electric mixer. Add egg and beat, add yolk and vanilla and beat. Add flours and beat. Turn out dough on to a lightly floured surface and knead. Wrap in plastic and refrigerate for 30 mins.
3. Divide pastry into 6 rounds. Roll out 1 at a time between baking paper to fit into prepared pans. Prick base with a fork. Refrigerate for 30 mins.
4. Put tins on a baking tray, line each with baking paper and fill with baking beans. Bake for 10 mins, remove beans and bake again for 5 mins.
5. Reduce oven to 170C. Combine sugar and cornflour in a bowl. Whisk in syrup, butter, egg, cream and cointreau. Divide nuts between cases and pour over mixture.
6. Bake for 25 mins. Dust with icing sugar and serve with cream.
1/2 cup firmly packed brown sugar
1/2 tsp cornflour
2 tbsp golden syrup
25g butter, melted
1 egg
2 tbsp thickened cream
1 tbsp cointreau
1 cup unsalted macadmai nuts, chopped
Pastry:
125 g butter
125 g caster sugar
1 egg
1 egg yolk
1 tsp vanilla essence
175g plain flour
75 g SR flour
1. Preheat oven to 200C. Grease six 10cm round loose bottomed flan tins with butter.
2. To make pastry, cream butter and sugar in an electric mixer. Add egg and beat, add yolk and vanilla and beat. Add flours and beat. Turn out dough on to a lightly floured surface and knead. Wrap in plastic and refrigerate for 30 mins.
3. Divide pastry into 6 rounds. Roll out 1 at a time between baking paper to fit into prepared pans. Prick base with a fork. Refrigerate for 30 mins.
4. Put tins on a baking tray, line each with baking paper and fill with baking beans. Bake for 10 mins, remove beans and bake again for 5 mins.
5. Reduce oven to 170C. Combine sugar and cornflour in a bowl. Whisk in syrup, butter, egg, cream and cointreau. Divide nuts between cases and pour over mixture.
6. Bake for 25 mins. Dust with icing sugar and serve with cream.
Asian coleslaw
1/4 small red cabbage, core removed, finely shredded
200g snow peas, trimmed, finely sliced lengthways
2 medium carrots, peeled, cut into thin matchsticks
1 small red oinon, finely sliced
1/4 cup mint leaves, shredded
1 tsp toasted sesame seed
Dressing:
1/4 cup sour cream
1/3 cup lemon juice
3 tsp grated ginger
1 tsp toasted sesame seeds
salt and pepper
1. Combine cabbage, snow peas, carrot, oinon and herbs in a large bowl.
2. To make dressing, put all ingredients in a small mixing bowl and whisk to combine.
3. Pour dressing over cabbage mixture and toss until well combined. Sprinkle with toasted sesame seeds and serve coleslaw immediately.
200g snow peas, trimmed, finely sliced lengthways
2 medium carrots, peeled, cut into thin matchsticks
1 small red oinon, finely sliced
1/4 cup mint leaves, shredded
1 tsp toasted sesame seed
Dressing:
1/4 cup sour cream
1/3 cup lemon juice
3 tsp grated ginger
1 tsp toasted sesame seeds
salt and pepper
1. Combine cabbage, snow peas, carrot, oinon and herbs in a large bowl.
2. To make dressing, put all ingredients in a small mixing bowl and whisk to combine.
3. Pour dressing over cabbage mixture and toss until well combined. Sprinkle with toasted sesame seeds and serve coleslaw immediately.
Tarragon asparagus and haloumi salad
1/4 cup olive oil
1/4 cup tarragon leaves, coarsley chopped
3 bunches asparagus, trimmed
200g haloumi, cut into 1cm thick slices
2 witlof heads, leaves separated
extra virgin olive oil, to serve
1. Put oil and tarragon in a small jug and whick with a fork until well combined. Coat asparagus in oil mixture.
2. Heat bbq grill to medium, put asparagus spears on grill and cook for 2 minutes until tender. Put haloumi slices on grill and cook for 1 min on each side or until golden on both sides.
3. Arrange witlof on a serving platter and top with asparagus. Break up haloumi into large pieces and sprinkle over asparagus. Drizzle with oil and serve immediately.
1/4 cup tarragon leaves, coarsley chopped
3 bunches asparagus, trimmed
200g haloumi, cut into 1cm thick slices
2 witlof heads, leaves separated
extra virgin olive oil, to serve
1. Put oil and tarragon in a small jug and whick with a fork until well combined. Coat asparagus in oil mixture.
2. Heat bbq grill to medium, put asparagus spears on grill and cook for 2 minutes until tender. Put haloumi slices on grill and cook for 1 min on each side or until golden on both sides.
3. Arrange witlof on a serving platter and top with asparagus. Break up haloumi into large pieces and sprinkle over asparagus. Drizzle with oil and serve immediately.
Gingerbread men
3 cups plain flour
large pinch salt
1 tsp baking soda
2 tsp ginger
1 tsp ground cinnamon
1/2 tsp cloves
1/4 tsp ground nutmeg
125g unsalted butter
1/2 cup caster sugar
1 egg
2/3 cup molasses
2 cups icing sugar
2 eggwhites
juice of 1 lemon
food colouring
1. Preheat over to 180C. Sift flour, salt, baking soda, ginger, cinnamon, cloves and nutmeg and set aside.
2. Put butter and sugar in the bowl of an electric mixer and beat on medium speed for 3 mins or until mixture is light and creamy. Add the egg and molasses and continue beating for 2 mins.
3. Reduce mixer speed to low and add flour mixture. Mix for 30 secs until mixture just comes together. Turn out dough onto a lightly floured surface and knead until smooth.
4. Roll out dough to 3mm thick, then cut out shapes. Put on trays and cook for 8-12 minutes until slightly firm to the touch. Allow to cool on a wire rack.
5. Put icing sugar, eggwhites and juice in the bowl of an electric mixer. Whisk on high speed for 3 mins until light and creamy. Divide icing in 2-3 batches. Add colouring. Pipe icing on gingerbread men to decorate.
large pinch salt
1 tsp baking soda
2 tsp ginger
1 tsp ground cinnamon
1/2 tsp cloves
1/4 tsp ground nutmeg
125g unsalted butter
1/2 cup caster sugar
1 egg
2/3 cup molasses
2 cups icing sugar
2 eggwhites
juice of 1 lemon
food colouring
1. Preheat over to 180C. Sift flour, salt, baking soda, ginger, cinnamon, cloves and nutmeg and set aside.
2. Put butter and sugar in the bowl of an electric mixer and beat on medium speed for 3 mins or until mixture is light and creamy. Add the egg and molasses and continue beating for 2 mins.
3. Reduce mixer speed to low and add flour mixture. Mix for 30 secs until mixture just comes together. Turn out dough onto a lightly floured surface and knead until smooth.
4. Roll out dough to 3mm thick, then cut out shapes. Put on trays and cook for 8-12 minutes until slightly firm to the touch. Allow to cool on a wire rack.
5. Put icing sugar, eggwhites and juice in the bowl of an electric mixer. Whisk on high speed for 3 mins until light and creamy. Divide icing in 2-3 batches. Add colouring. Pipe icing on gingerbread men to decorate.
Bulgur and asparagus salad
1 cup bulgur
1/2 cup flaked almonds
1 bunch asparagus
1/2 cup marinated black olives
olive oil
1/4 cup red wine vinegar
3 hard boiled eggs, chopped
1. Put bulgur in a bowl and cover with cold water. Allow to stand for 15 mins. Drain and put in a large mixing bowl, add almonds and toss to combine.
2. Trim asparagus. Cook briefly in boiling water, drain and refresh under cold water.
3. Pit olives and finely chop. Whisk oil and vinegar. Season.
4. To serve, put bulgur mixture on a large plate, top with asparagus, chopped egg and olives. Spoon over dressing.
1/2 cup flaked almonds
1 bunch asparagus
1/2 cup marinated black olives
olive oil
1/4 cup red wine vinegar
3 hard boiled eggs, chopped
1. Put bulgur in a bowl and cover with cold water. Allow to stand for 15 mins. Drain and put in a large mixing bowl, add almonds and toss to combine.
2. Trim asparagus. Cook briefly in boiling water, drain and refresh under cold water.
3. Pit olives and finely chop. Whisk oil and vinegar. Season.
4. To serve, put bulgur mixture on a large plate, top with asparagus, chopped egg and olives. Spoon over dressing.
Roast sweet potato and chilli salad
1 kg of sweet potato
3 long red chillies
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
100g greek feta
1/2 cup mint leaves, shredded
1. Preheat oven to 180C. Peel sweet potato and roughly chop into 5cm pieces. Cut chillies in half lengthways. Put sweet potato and chillies in a bowl and toss with 1 tbsp oil. Season and spread on a baking tray. Roast for 35-40 mintues or until golden.
2. Combine remaining old and vinegar, season. Put sweet potato and chilli on a platter and top with crumbled feta and mint. Drizzle with dressing and serve.
3 long red chillies
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
100g greek feta
1/2 cup mint leaves, shredded
1. Preheat oven to 180C. Peel sweet potato and roughly chop into 5cm pieces. Cut chillies in half lengthways. Put sweet potato and chillies in a bowl and toss with 1 tbsp oil. Season and spread on a baking tray. Roast for 35-40 mintues or until golden.
2. Combine remaining old and vinegar, season. Put sweet potato and chilli on a platter and top with crumbled feta and mint. Drizzle with dressing and serve.
Barbecued corn with tahini herb butter
8 corn cobs
185 g butter, softened
2 tbsp softened
salt and pepper
2 tbsp chopped chives
1 tbsp finely chopped flat leaf parsley.
1. Combine butter and tahini in a medium bowl. Season. Add herbs. Freeze or chill for 5 minutes.
2. Add butter mixture to corn and wrap in foil.
3. Heat bbq grill until hot. BBQ the corn, turning occaisonally until cooked through, 15-20 mins.
185 g butter, softened
2 tbsp softened
salt and pepper
2 tbsp chopped chives
1 tbsp finely chopped flat leaf parsley.
1. Combine butter and tahini in a medium bowl. Season. Add herbs. Freeze or chill for 5 minutes.
2. Add butter mixture to corn and wrap in foil.
3. Heat bbq grill until hot. BBQ the corn, turning occaisonally until cooked through, 15-20 mins.
Zucchini, pine nut and parmesan salad
6 zucchinis
1 tbsp olive oil
salt and pepper
1/4 cup pine nuts, toasted
40g parmesan cheese, shaved
Dressing:
1/4 cup extra virgin olive oil
2 tbsp freshly squeezed lemon juice
2 tsp dijon mustard
1 garlic clove, crushed
2 tbsp, finely chopped flat leaf parsley
1 small red chilli, seeded and finely chopped
1. Thinly slice zucchini lengthways into long thin strips and put in a bowl. Add oil and season. Toss to combine.
2. Preheat bbq grill to hot. Cook zucchini in batches for 1-2 minutes each side or until charred and tender. Transfer to a large platter.
3. Make dressing by combining oil, lemon juice, mustard, garlic, parsley and chilli in a jug, season.
4. Sprinkle pine nuts over warm zucchini, drizzle with dressing and parmesan and serve warm.
1 tbsp olive oil
salt and pepper
1/4 cup pine nuts, toasted
40g parmesan cheese, shaved
Dressing:
1/4 cup extra virgin olive oil
2 tbsp freshly squeezed lemon juice
2 tsp dijon mustard
1 garlic clove, crushed
2 tbsp, finely chopped flat leaf parsley
1 small red chilli, seeded and finely chopped
1. Thinly slice zucchini lengthways into long thin strips and put in a bowl. Add oil and season. Toss to combine.
2. Preheat bbq grill to hot. Cook zucchini in batches for 1-2 minutes each side or until charred and tender. Transfer to a large platter.
3. Make dressing by combining oil, lemon juice, mustard, garlic, parsley and chilli in a jug, season.
4. Sprinkle pine nuts over warm zucchini, drizzle with dressing and parmesan and serve warm.
Grasshopper pie
250g packet plain chocolate flavoured biscuits
1/2 cup dessicated coconut
180g unsalted butter, melted, cooled
1 cup milk
1/2 bunch mint
3 egg yolks
1/2 cup caster sugar
1 tsp cornflour
1/2 cup cold water
1 tbsp gelatine
1/4 cup creme de menthe
300ml thickened cream
1. Brush a 20cm round springform tin with melted butter and line the base with baking paper. Process biscuits in a food processor until fine crumbs. Add coconut and butter and stir until well combined. Spoon into prepared tin, press evenly up sides and across bae of tin. Put in freezer for 10 minutes.
2. Combine milk and mint in a medium heavy based pan and put over a low heat for 3-4 minutes or until small bubbles form around the edge. Remove from heat and cool. Strain through a fine sieve and discard the mint. Whisk egg yolks, sugar and cornflour in a bowl. Slowly add mint-infused milk to egg mixture, whisking constantly. Return custard to pan and stir, constantly, on a medium heat until it thickens. Remove from heat and cover top with plastic to stop skin forming.
3. Pour water into a jug, sprinkle with gelatine and whisk to combine. Stand for 5 minutes. Microwave for 30-40 seconds or until gelatine has dissolved. Allow to cool and add to custard mixture with creme de menthe.
4. Pour custard into a large mixing bowl, cover and refrigerate until mixture is cold and starts to thicken but not set. Beat cream til soft peaks begin to form, add cream to custard mixture. Spoon into biscuit shell and refrigerate for 2-3 hours to set.
1/2 cup dessicated coconut
180g unsalted butter, melted, cooled
1 cup milk
1/2 bunch mint
3 egg yolks
1/2 cup caster sugar
1 tsp cornflour
1/2 cup cold water
1 tbsp gelatine
1/4 cup creme de menthe
300ml thickened cream
1. Brush a 20cm round springform tin with melted butter and line the base with baking paper. Process biscuits in a food processor until fine crumbs. Add coconut and butter and stir until well combined. Spoon into prepared tin, press evenly up sides and across bae of tin. Put in freezer for 10 minutes.
2. Combine milk and mint in a medium heavy based pan and put over a low heat for 3-4 minutes or until small bubbles form around the edge. Remove from heat and cool. Strain through a fine sieve and discard the mint. Whisk egg yolks, sugar and cornflour in a bowl. Slowly add mint-infused milk to egg mixture, whisking constantly. Return custard to pan and stir, constantly, on a medium heat until it thickens. Remove from heat and cover top with plastic to stop skin forming.
3. Pour water into a jug, sprinkle with gelatine and whisk to combine. Stand for 5 minutes. Microwave for 30-40 seconds or until gelatine has dissolved. Allow to cool and add to custard mixture with creme de menthe.
4. Pour custard into a large mixing bowl, cover and refrigerate until mixture is cold and starts to thicken but not set. Beat cream til soft peaks begin to form, add cream to custard mixture. Spoon into biscuit shell and refrigerate for 2-3 hours to set.
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