Ingredients:
- 2 cups corn, fresh or canned
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 1 teaspoon melted butter
- 1/2 cup milk
- 2 cups flour
- 2 teaspoon baking powder
- powdered sugar
20110606
corn fritters
Three bean salad
- 1 can (15 to 16 ounces) cut green beans, drained
- 1 can (15 to 16 ounces) cut yellow beans, drained
- 1 can (about 16 ounces) red kidney beans, drained
- 1/4 cup chopped green bell pepper
- 1 cup sliced purple onion
- 1/2 cup cider vinegar
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon pepper
Preparation:
Directions for three bean salad
Rinse beans; drain. Combine beans, green pepper, and sliced onion. whisk together remaining ingredients; pour over bean mixture. Toss three bean salad well and chill for at least 4 hours. Store three bean salad in refrigerator.
Three bean salad serves 10 to 12.
Rinse beans; drain. Combine beans, green pepper, and sliced onion. whisk together remaining ingredients; pour over bean mixture. Toss three bean salad well and chill for at least 4 hours. Store three bean salad in refrigerator.
Three bean salad serves 10 to 12.
Rhubarb Crumble
Ingredients
Serves 4
1 large bunch of ripe Rhubarb (1.5 kg.)
1/4 cup castor sugar
1 orange zested to yield 1 dessertspoon
1 teaspoon ground cinnamon
125g plain flour
140g unsalted butter cut into cubes and chilled
80g dark brown sugar
Method
Preheat the oven to 200C.
Remove the leaves from the rhubarb and trim any brown parts off the stalks. Wash the stalks, stringing only if necessary, and cut into 4 cm to 5 cm pieces. Spread the rhubarb out onto a flat baking tray on baking paper. Sprinkle with castor sugar and bake until tender (about 15 minutes).
To make the crumble, mix all ingredients by hand rubbing the butter into the flour with fingertips. In a buttered soufflé mould (or 4 individual ramekins) place cooked rhubarb in the base, sprinkle with crumble mixture and bake 15-20 minutes (or up to 25 minutes) until golden.
Serve with rich cream.
Celeriac, Apple and Walnut Salad
Ingredients
Serves 4 as a salad
2 small bulbs celeriac (softball size)
Juice of a lemon
2 small granny smith apples, cored and sliced
80g toasted walnuts
Dressing: (makes 200ml)
1/4 cup sour cream
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
3 tablespoon walnut oil
2 1/2 tablespoon freshly grated horseradish
salt and pepper
1 tablespoon lemon juice
Parsley for garnish
Method
Cut top and bottom off celeriac bulb then cut down the sides to peel.
Using a strong good grip style potato peeler, take thick peelings off the bulb, dropping the pieces into the bowl and toss with lemon juice so it doesn’t discolour.
Add apple to the celeriac so as not to discolour.
Make dressing by combining sour cream, Dijon mustard and extra virgin olive oil to emulsify. Add fresh horseradish to sour cream mix followed by walnut oil.
Toss celeriac & apple through the dressing and finish with the walnuts and some fresh parsley.
Creme Brulee
Ingredients
Serves 3
50 ml Milk
300 ml Cream
3 Egg yolks
15g Sugar
20 ml Honey
1/5 Vanilla bean
Method
Cream egg yolks & sugar
Add cream to milk in small saucepan, slit vanilla bean & pop into pot, bring mixture up to about 80 C (below simmer) to infuse flavours. Slowly whisk this mix onto the egg yolks & sugar.
Fold honey into mix, and pour into ramekins. Place in a PREHEATED water bath, cover and bake at 140C for 35 - 40min until custard is formed, chill well for 3 hours
To Brulee, sprinkle sugar onto brulee and caramelise with blow torch.
Tofu Mii Grop / (crispy noodles)
Tofu Mii Grop / (crispy noodles)
Ingredients
1 large serve
120 g rice vermicelli
100 g Tofu puffs (deep fried puffed tofu)
1 tablespoon Big green chilli
2 Orange (for zest)
200 g Bean sprout
Bunch Spring onion (greens)
3 Shallot (for fried chips)
Bunch Coriander
1 litre Peanut oil
Method
Soak noodles in warm water for 8 mins, drain. Put the peanut oil into a cold wok, peel shallots and slice lengthways very thinly and put into cold oil on medium flame, bring up to about 120C & fry shallots until golden & remove from oil (about 6 mins from cold)
Place on paper towel to drain, these will be the final garnish for the dish
Turn temp up to get oil to 180C in preparation for noodle frying
Mean while cut the garnishes as follows:
Cut tofu into strips
Cut 1 or 2 big green chilli into 1 mm thick long strips
Zest half the orange& cut into 1 mm wide strips (keep the flesh for juicing to add to the sauce if desired)
Cut spring onion (greens only ) into match sticks
Cut coriander so you have leaves & long stems
Mii Grop Sauce
Ingredients
1 tablespoon chopped coriander roots.
½ teaspoon pepper
2 cloves garlic
pinch salt
50g light palm sugar
2 eggs whisked
150g preserved white or yellow soy beans pureed (yellow bean paste)
1 tablespoon tamarind extract
Juice from 3 limes
Method
Make a paste from salt, coriander root and garlic.
Fry in hot oil. Add in pureed preserved soy beans and continue frying
Add palm sugar, remove from heat and fold in eggs gradually whisking as you do. Put back on heat. The eggs will thicken but try and avoid scrambling eggs with excess heat. Add tamarind and lime juice and orange juice if desired
Pour sauce over crispy fried noodles (see Tofu Mii Grop) and enjoy.
Southern fried chicken
1 size 18 free range chicken
1 whole egg
200ml milk
100g cornflour
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon ground cardamon
Method:
Either buy a whole chicken and joint it into eight pieces or buy four marylands and cut each in half.
Dry fry the spices and combine with cornflour, sugar and salt.
Whisk the egg and mix with milk.
Dip the chicken pieces in the flour mixture, then into the egg mix and then back into the flour again.
Shallow fry in vegetable oil until each piece is golden brown all over. Place chicken pieces on a baking tray and cook in preheated oven at 200º C for 20 minutes.
Serving Suggestion: Serve with lemon wedges.
Autumn salad of mushroom and oinon
Salad of Mixed Greens, Roasted Portobello Mushrooms
and Red Onions with Sherry Vinaigrette
When autumn arrives, green salads tend to be more assertive. This one, composed of roasted vegetables and a boldly flavored vinaigrette, is just right before the pasta main course. Use other vegetables, if you prefer, such as roasted beets, eggplant or potatoes.
Ingredients:
- VINAIGRETTE :
- 1 tablespoon Dijon mustard
- 1/4 cup sherry wine vinegar
- Salt and freshly ground black pepper, to taste
- Pinch of dried tarragon
- 3/4 cup extra-virgin olive oil
- SALAD :
- 8 large portobello mushrooms, cut into 1/4-inch-wide slices
- 4 tablespoons olive oil
- 4 red onions, peeled, halved and cut into 1/4-inch-wide slices
- Salt and freshly ground black pepper
- 6 cups torn salad greens, such as mesclun mix, red leaf lettuce, Boston lettuce,
- Bibb lettuce or green leaf lettuce (see Note)
- Shaved Parmesan or pecorino cheese, for garnish
Method:
1. To prepare the vinaigrette, combine the mustard and vinegar in a small bowl and whisk well. Season to taste with salt, pepper and tarragon and whisk again. Slowly add the olive oil, pouring it in a steady stream while whisking constantly to emulsify the vinaigrette. Taste and correct the seasoning, if necessary. Set aside until ready to use.
2. Preheat the oven to 350F.
3. To prepare the salad, place the mushrooms in a shallow baking dish lined with aluminum foil, sprinkle with 2 tablespoons of the oil and season to taste with salt and pepper. Toss gently.
4. Spread the onions in another foil-lined baking dish, sprinkle with the remaining 2 tablespoons of oil and season to taste with salt and pepper. Toss gently.
5. Roast the mushrooms and onions for about 1 hour, until very tender. Stir them a few times during roasting. Set aside to cool.
6. To serve, put the greens in a large bowl and toss with about 2 tablespoons of the vinaigrette and then arrange on 6 salad plates.
7. Put the mushrooms in the bowl and toss with about 2 more tablespoons of the vinaigrette. Spoon these over the greens. Put the onions in the bowl and toss with about 1 tablespoon of the vinaigrette. Spoon these over the mushrooms. Top each salad with the shaved cheese and season with freshly ground pepper. Serve immediately.
Note : Use the freshest salad greens available. Many supermarkets and green grocers sell mesclun mix, a mixture of specialty lettuces, which adds lovely flavor, texture and color to any salad. Mix it with other soft, buttery greens.
Serves: 6
Chinese plum sauce
suitable for jarring/canning
8 cups plums, pitted, halved (3 pounds/1.5 kg)
1 cup onion, chopped
1 cup water
1 teaspoon gingerroot, minced
1 clove garlic, minced
3/4 cup granulated sugar
1/2 cup rice vinegar or 1/2 cup cider vinegar
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves
In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
Fill and seal jars; process in boiling water bath for 30 minutes.
Makes about 4 cups
8 cups plums, pitted, halved (3 pounds/1.5 kg)
1 cup onion, chopped
1 cup water
1 teaspoon gingerroot, minced
1 clove garlic, minced
3/4 cup granulated sugar
1/2 cup rice vinegar or 1/2 cup cider vinegar
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves
In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
Fill and seal jars; process in boiling water bath for 30 minutes.
Makes about 4 cups
Plum sauce
Suitable for jarring/canning
8 c chopped fruit (can be Italian plums, or combo of plums, apricots, peaches, etc)
1 c chopped onion
1-1/2 c brown sugar
1/2 c yellow raisins
1/2 c dark molasses
1/2 c rice vinegar
1/2 c orange juice
1/2 c water
1/3 c soy sauce
1/3 c teriyaki sauce
1 lemon, juice and zest of
2 T minced garlic
2 T minced ginger
1-1/2 T Chinese 5 Spice
1 to 2 tsp salt, to taste
1/2 tsp ground white pepper
1/2 tsp chili powder
1 tsp vanilla
Combine all in pot, bring slowly up to simmer, stirring frequently to prevent from sticking to bottom of pot. Simmer 45-60 minutes, uncovered, stirring; mixture will be reduced by nearly half. Cool slightly and put mixture in blender (working in batches if necessary) to puree. Can put through food mill or sieve instead. Return mixture to pot and bring back up to low simmer and test for desired taste. Add more salt, chili powder, white pepper at this stage if needed to balance to your tastes. Fill sterilized desired size jars, leaving about 1 inch headspace. Adjust lids and process jars in pressure canner. 20 minutes at 11 pounds for pints and half-pints.
Quantity will depend upon juiciness of fruit, how much you reduce your sauce, etc. I got about 9 half-pints total. I've been making half-pints to give away and pints for me to keep. :) Can be used for duck, chicken, pork, dipping sauce for eggrolls, chicken drummettes, a dollop in homemade salad dressing, you name it and the sky's the limit.
Strawberry tarts
Strawberry Tarts
Strawberry tarts are delicious, for dinner parties, afternoon teas and on picnics. These tarts are easy to make and all the ingredients can be prepared in advance but the final assembly of them is best left up to an hour in advance as the pastry can become moist.
Wine Recommendation: Champagne springs to mind but if you don’t want to push the boat out our Sieur d'Arques Cremant from Limoux will do nicely. See The Mixed Case for details.
Portions: 8 individual tarts
Preparation: 20 minutes plus 1 1/2 hours resting of the pastry
Cooking: 30 minutes
Ingredients
Sweet Pastry
- 500g plain flour
- 250g unsalted butter
- 125g caster sugar
- 1 large egg
- All ingredients should be at room temperature.
- For convenience you may use a commercial pre-made sweet pastry
Tarts
- pastry cream (see recipe)
- 250g small strawberries, washed, hulled and sliced in half
To Glaze
- 2 tbsp redcurrant jelly
Method
- Sweet Pastry Method 1 (Creaming): Place the butter and sugar in mixing bowl and beat them together until they are light and fluffy. On a low speed slowly add the egg to the butter mixture and mix it until combined. Add the flour slowly at a low speed until combined then mix it briefly at a higher speed so that it forms a dough. Place the pastry in the refrigerator for 30-60 minutes to rest.
- Sweet Pastry Method 2 (Rub in): Place the flour in a bowl or on a clean work top and rub in the butter until you have a bread crumb consistency. Make a well in the centre of the flour. Mix the egg and sugar together in a bowl until well combined. Pour the mixture into the well in the flour. Mix the egg mixture into the flour to form a dough. Place the pastry in the refrigerator for 30-60 minutes to rest.
- To Cook: Remove the pastry from the fridge 10 minutes before you need it. Roll it out on a well floured surface until it is around .5-.75mm thick. Lightly grease 8x10cm tart tins (or nearest equivalent size, any leftover pastry can be frozen for future use). Line the tart tins with the pastry. Place the lined tin in the freezer for 15 minutes or in the fridge for 30 minutes to rest.
- Preheat the oven to 200°C. Blind bake the pastry for 8-10 minutes until they are firm and with a little colour. Remove the pastry from the oven an allow it to cool.
- Strawberry Tarts: Distribute the pastry cream evenly among the tart bases so that they are half to two thirds full. Place the strawberry halves cut side downwards on the cream in circular fashion until they are filled.
- Glaze: Melt the raspberry jam in a saucepan for a couple of minutes. Brush the melted jam over the tops of the strawberries with a pastry brush. Serve or refrigerate until ready to serve. They are best served within a couple of hours of making.
coconut icecream
1 1/2 cups heavy cream
1 cup canned unsweetened coconut milk
4 egg yolks
1/2 cup sugar
1 teaspoon pure vanilla
In a medium saucepan combine the milk, cream and coconut milk. Bring to a boil over medium heat. Remove from heat and let it sit for at least 1 hour. Return the saucepan to low heat and bring the mixture to a simmer.
1 cup canned unsweetened coconut milk
4 egg yolks
1/2 cup sugar
1 teaspoon pure vanilla
In a medium saucepan combine the milk, cream and coconut milk. Bring to a boil over medium heat. Remove from heat and let it sit for at least 1 hour. Return the saucepan to low heat and bring the mixture to a simmer.
In a mixing bowl, whisk the egg yolks and the sugar until light and fluffy. Slowly add the warm milk mixture while constantly whisking. Pour this mixture back into the saucepan and heat over low heat until the mixture thickens and coats the back of a spoon. Remove the mixture from heat and let it cool. Add the vanilla and chill thoroughly.
Freeze in a ice cream maker according to the manufacturers directions.
Hollandaise sauce
Classic Hollandaise Sauce
[HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict.The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering. You can add a tablespoon of cold water if needed to reduce the heat of the water if it starts to boil.
The sauce should be served immediately upon completion.
Yield: 1 Cup
User Rating:
Ingredients
2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt
Instructions
Melt the butter and keep it warm.
Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)
Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.
Your Sauce Separated, Now What?
1. If the sauce starts to separate, add 1 or 2 tablespoons of cream and beat the sauce with a wire whisk until it is smooth once again.
2. If the sauce has curdled, you can put it in a blender and blend it. This will alter the texture a bit.
History of Hollandaise
Alan Davidison states one of the earliest recorded versions of the sauce dates back to 1758 "sauce a la hollandoise" from Marin's Dons de Comus. This recipe included butter, flour, bouillon, and herbs; no egg yolks. Davidson also quotes from MeGee (1990) who explains eggs are not needed at all and proper emulsification which can simply be done with butter. He also states that if one does wish to use eggs they are not needed in quantities normally called for in traditional recipes.
Other Sauces derived from hollandaise include:
sauce aux capres - add drained capers
maltaise - add blood organges
mousseline or chantilly - addition of whipped cream
moutarde - with Dijon mustard
Chocolate and coconut peaches with gelato
4 yellow or white peaches, halved, stone removed
1 cup shredded coconut, toasted
1/3 cup pistachio kernels, finely chopped
1/4 cup demerera sugar
100g white chocolate, finely chopped
1 Tbsp sweet sherry
500ml mango sorbet
1. Preheat oven to 200C or BBQ to medium. Line an oven proof dish with baking paper. Put peach halves, cut-side up, in prepared dish.
2. Put coconut, pistachios, sugar, chocolate and sherry in a large bowl and stir to combine. Spoon mix onto each peach half, then cook for 6-8 mins or unti ltender and golden. Serve warm with mango gelato.
Can use Dark choc instead of white and icecream instead of gelato.
1 cup shredded coconut, toasted
1/3 cup pistachio kernels, finely chopped
1/4 cup demerera sugar
100g white chocolate, finely chopped
1 Tbsp sweet sherry
500ml mango sorbet
1. Preheat oven to 200C or BBQ to medium. Line an oven proof dish with baking paper. Put peach halves, cut-side up, in prepared dish.
2. Put coconut, pistachios, sugar, chocolate and sherry in a large bowl and stir to combine. Spoon mix onto each peach half, then cook for 6-8 mins or unti ltender and golden. Serve warm with mango gelato.
Can use Dark choc instead of white and icecream instead of gelato.
Eggplant cheeseburger
1 large eggplant, cut into 4 slices
1 tbsp olive oil
1 cup polenta
3/4 cup dry breadcrumbs
1/2 tsp white pepper
1 large brown oinon, cut into 4 rounds
4 slices jarlberg cheese
4 sourdough rolls
2 large tomatoes, cut into thick slices
1/2 bunch basil
1 cup home made tomato relish
1. Brush both sides of each eggplant slice with oil. Put polenta, breadcrumbs and pepper in a bowl and toss to combine. Spread mix on a sheet of baking paper and coat both sides of each eggplant slice with mixture.
2 Preheat BBQ or hotplate and spray each side of eggplant sice with oil. Cook eggplant and onion rounds for 2-3 minutes on each side. Top each eggplant slice with a slice of cheese and cooke for 1-2 mins until cheese starts to melt. Cook rolls, split side down, for 1-2 mins until golden.
3. Top base of each roll with a slice of tomato, a cheese-topped eggplant slice, 2-3 basil leaves and an oinon round. Top with a spoonful of tomato chutney and serve.
1 tbsp olive oil
1 cup polenta
3/4 cup dry breadcrumbs
1/2 tsp white pepper
1 large brown oinon, cut into 4 rounds
4 slices jarlberg cheese
4 sourdough rolls
2 large tomatoes, cut into thick slices
1/2 bunch basil
1 cup home made tomato relish
1. Brush both sides of each eggplant slice with oil. Put polenta, breadcrumbs and pepper in a bowl and toss to combine. Spread mix on a sheet of baking paper and coat both sides of each eggplant slice with mixture.
2 Preheat BBQ or hotplate and spray each side of eggplant sice with oil. Cook eggplant and onion rounds for 2-3 minutes on each side. Top each eggplant slice with a slice of cheese and cooke for 1-2 mins until cheese starts to melt. Cook rolls, split side down, for 1-2 mins until golden.
3. Top base of each roll with a slice of tomato, a cheese-topped eggplant slice, 2-3 basil leaves and an oinon round. Top with a spoonful of tomato chutney and serve.
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Chocolate creme caramel
180g dark choc
650ml milk
250g caster sugar
120ml water
4 large egg yolks
extra 75g caster sugar
1. Preheat oven to 160C. bring milk slowly to boil and tip over choc to melt, stirring until smooth. Set aside for 5 mins.
2. Put sugar and water ina medium heavy based pan and stir over a low heat until sugar is dissovled. Bring to the boil and cook, without stirring, until mixture is a caramel colour. Pour caramel into a 20cm ceramic ovenproof dish and swirl around the sides to coat.
3. whisk eggs, yolks and extrea sugar in a medium bowl until well combined. Add chocolate mix and stir until smooth. Pour through a strainer into dish with caramel. Put dish in a roasting pan and carefully pour hot water into pan until it reaches halfway up sides of dish.
4. Bake for 1 hr 15 mins or until custard is just set. Remove from oven and stand to cool. Refrigerate for at least 6 hours or overnight. To serve, run a warm dry knife around teh edge of the dish and invert onto plate.
650ml milk
250g caster sugar
120ml water
4 large egg yolks
extra 75g caster sugar
1. Preheat oven to 160C. bring milk slowly to boil and tip over choc to melt, stirring until smooth. Set aside for 5 mins.
2. Put sugar and water ina medium heavy based pan and stir over a low heat until sugar is dissovled. Bring to the boil and cook, without stirring, until mixture is a caramel colour. Pour caramel into a 20cm ceramic ovenproof dish and swirl around the sides to coat.
3. whisk eggs, yolks and extrea sugar in a medium bowl until well combined. Add chocolate mix and stir until smooth. Pour through a strainer into dish with caramel. Put dish in a roasting pan and carefully pour hot water into pan until it reaches halfway up sides of dish.
4. Bake for 1 hr 15 mins or until custard is just set. Remove from oven and stand to cool. Refrigerate for at least 6 hours or overnight. To serve, run a warm dry knife around teh edge of the dish and invert onto plate.
dark chocolate brownies
80g butter chopped
200g good quality dark choc chopped
2 cups plain flour
6 tbsp cocoa
4 tbsp caster sugar
extra 200g butter, softened
1 cup icing sugar
8 eggs, separated
1/3 cup ground almonds
extra 1/2 cup caster sugar
1.preheat oven to 160C. Lightly grease slice tin with melted butter, then line base sides with baking paper.
2. Melt butter and 50g choc in a pan over a low heat, striring constantly, until mixture is smooth. Remove from heat. Sift 1 cup flour and 2 tablespoons cooca together over mixture. Stir in sugar and mix until pastry comes together. Press into base of prepared tin. Prick dough with a fork, then refrigerate for 15 mins.
3. Melt extra butter and remaining chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove from heat. Stir in icing sugar and yolks. Sift remaining flour and cocoa together over mixture. Stir until well combined. Fold in almonds.
4. whisk eggwhites in teh large bowl of an electric mixer until soft peaks form. Add extra sugar, 1 tblsp at a time, beating well after each addition. Carefully fold eggwhite mix into chocolate mix.
5. Spread mix over dough and bake for 40-45 mins or until cooked when tested with a skewer. cool completely in tin and slice into squares to serve.
200g good quality dark choc chopped
2 cups plain flour
6 tbsp cocoa
4 tbsp caster sugar
extra 200g butter, softened
1 cup icing sugar
8 eggs, separated
1/3 cup ground almonds
extra 1/2 cup caster sugar
1.preheat oven to 160C. Lightly grease slice tin with melted butter, then line base sides with baking paper.
2. Melt butter and 50g choc in a pan over a low heat, striring constantly, until mixture is smooth. Remove from heat. Sift 1 cup flour and 2 tablespoons cooca together over mixture. Stir in sugar and mix until pastry comes together. Press into base of prepared tin. Prick dough with a fork, then refrigerate for 15 mins.
3. Melt extra butter and remaining chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove from heat. Stir in icing sugar and yolks. Sift remaining flour and cocoa together over mixture. Stir until well combined. Fold in almonds.
4. whisk eggwhites in teh large bowl of an electric mixer until soft peaks form. Add extra sugar, 1 tblsp at a time, beating well after each addition. Carefully fold eggwhite mix into chocolate mix.
5. Spread mix over dough and bake for 40-45 mins or until cooked when tested with a skewer. cool completely in tin and slice into squares to serve.
Walnut caramel slice
350g butter
225g caster sugar
275g flour, sifted
395g condensed milk
1/4 cup honey
1/4 cup chopped walnuts
200g dark cooking choc, melted
1. Preheat oven to 180C. Line a slice tin with baking paper. Put 225g of the butter and 100g of the sugar in a med bowl and beat with electric beaters until light and creamy. Add flour, stir to form a soft dough. Spread dough into prepared tin. Bake for 25-30 mins or until golden.
2. Put remaining butter and sugar in a medium heavy based saucepan and stir over a low het until buttter in melted. Add condensed milk and honey, and stir constnatly until mix is very thick and caramel. Remove from heat, add walnuts and stir to combine. Pour caramel mix over base. cool.
3. Pour over choc and spread to edges. Refrigerate for 3 hours, cut into squares to serve.
225g caster sugar
275g flour, sifted
395g condensed milk
1/4 cup honey
1/4 cup chopped walnuts
200g dark cooking choc, melted
1. Preheat oven to 180C. Line a slice tin with baking paper. Put 225g of the butter and 100g of the sugar in a med bowl and beat with electric beaters until light and creamy. Add flour, stir to form a soft dough. Spread dough into prepared tin. Bake for 25-30 mins or until golden.
2. Put remaining butter and sugar in a medium heavy based saucepan and stir over a low het until buttter in melted. Add condensed milk and honey, and stir constnatly until mix is very thick and caramel. Remove from heat, add walnuts and stir to combine. Pour caramel mix over base. cool.
3. Pour over choc and spread to edges. Refrigerate for 3 hours, cut into squares to serve.
Oatmeal squares
200g oats
125g plain flour
1 tsp baking powder
125g brown sugar
125g cornmeal
225g butter, melted
1 egg, lightly beaten
extra 375g brown sugar
180g honey
extra 180g butter, softened
1 tsp vanilla bean paste
300g pecans, roughly chopped
1. Preheat oven to 180C. Line a slice tin with baking paper. Put oats in a large mixing bowl. Add flour, baking powder, sugar, cornmeal, butter and egg, and stir util well combined. Put mixture in prepared tin and smoothe top. Bake for 10-12 mins.
2. Put extra sugar ina medium heavy-based pan and meilt over a medium heat until golden and caramelised. Stir in honey and extra butter and cook gently for 3 minutes. Stir in vanilla and pecans, then spread over base. Bake for 20-25 mins. Cool on a wire rack before cutting into squares to serve.
125g plain flour
1 tsp baking powder
125g brown sugar
125g cornmeal
225g butter, melted
1 egg, lightly beaten
extra 375g brown sugar
180g honey
extra 180g butter, softened
1 tsp vanilla bean paste
300g pecans, roughly chopped
1. Preheat oven to 180C. Line a slice tin with baking paper. Put oats in a large mixing bowl. Add flour, baking powder, sugar, cornmeal, butter and egg, and stir util well combined. Put mixture in prepared tin and smoothe top. Bake for 10-12 mins.
2. Put extra sugar ina medium heavy-based pan and meilt over a medium heat until golden and caramelised. Stir in honey and extra butter and cook gently for 3 minutes. Stir in vanilla and pecans, then spread over base. Bake for 20-25 mins. Cool on a wire rack before cutting into squares to serve.
choc-cherry coconut slice
300g ground hazelnuts
300g plain flour
250g butter
150g caster sugar
1/4 cup cocoa
1-3 tbsp water
extra flour for kneading
2 eggs
extra 100g caster sugar
1 tsp vanilla extract
200g dessicated coconut
200g glace cherries, chopped
70g craisins
300g dark cooking chocolate
1. Preheat oven to 200C. Line a slice tin with baking paper. Put hazelnuts, flour, butter, sugar and cocoa in a food processor and process until mixture resembles coarse breadcrumbs. Add enough water to bring dough together. Turn out onto a lightly floured surface and knead gently until dough comes together. Roll out to fit base of prepared tin. Put in tin and bake for 20-25 minutes. Cool on a wire rack.
2. Put eggs and extra sugar in a bowl. Add vanilla and beat with electric beaters until thick and pale yellow. Add coconut, cherry and craisins. Stir until combined.
3. Spoon mix onto base and spread evenly to edges. Bake for 6-8 mins or until firm to touch. cool on wire rack.
4. Put choc in a heatproof bowl and stir over a pan of simmering water until smooth. Pour over filling, spread smooth, then use a knife handle to make grooves in top. Refrigerate for 30-40 mins or until choc is set. To serve cut into rectangles.
300g plain flour
250g butter
150g caster sugar
1/4 cup cocoa
1-3 tbsp water
extra flour for kneading
2 eggs
extra 100g caster sugar
1 tsp vanilla extract
200g dessicated coconut
200g glace cherries, chopped
70g craisins
300g dark cooking chocolate
1. Preheat oven to 200C. Line a slice tin with baking paper. Put hazelnuts, flour, butter, sugar and cocoa in a food processor and process until mixture resembles coarse breadcrumbs. Add enough water to bring dough together. Turn out onto a lightly floured surface and knead gently until dough comes together. Roll out to fit base of prepared tin. Put in tin and bake for 20-25 minutes. Cool on a wire rack.
2. Put eggs and extra sugar in a bowl. Add vanilla and beat with electric beaters until thick and pale yellow. Add coconut, cherry and craisins. Stir until combined.
3. Spoon mix onto base and spread evenly to edges. Bake for 6-8 mins or until firm to touch. cool on wire rack.
4. Put choc in a heatproof bowl and stir over a pan of simmering water until smooth. Pour over filling, spread smooth, then use a knife handle to make grooves in top. Refrigerate for 30-40 mins or until choc is set. To serve cut into rectangles.
Coconut raspberry slices
300g plain flour
200g butter
100g caster sugar
2 eggs
300g flaked coconut
500g fresh or frozen raspberries
2 tbsp pure sifted icing sugar
extra 100g flaked coconut, toasted
1. Line a slice tin with baking paper. Put flour, butter, sugar, egs and 100g of the coocnut in a food processor and process until mixture comes together. Wrap in plastic wrap and refrigerate for 1 hr or until firm.
2. preheat oven to 200C. Roll out dough between 2 pieces of baking paper to fit base of prepared tin. Put in tin, scatter over fruit and sprinkle with icing sugar and all the remaining coconut. Bake for 30 mins or until golden. cool on a wire rack and cut into rectangles to serve.
200g butter
100g caster sugar
2 eggs
300g flaked coconut
500g fresh or frozen raspberries
2 tbsp pure sifted icing sugar
extra 100g flaked coconut, toasted
1. Line a slice tin with baking paper. Put flour, butter, sugar, egs and 100g of the coocnut in a food processor and process until mixture comes together. Wrap in plastic wrap and refrigerate for 1 hr or until firm.
2. preheat oven to 200C. Roll out dough between 2 pieces of baking paper to fit base of prepared tin. Put in tin, scatter over fruit and sprinkle with icing sugar and all the remaining coconut. Bake for 30 mins or until golden. cool on a wire rack and cut into rectangles to serve.
20110602
Mixed berry tart
1 cup toasted hazelnuts
1/4 cup caster sugar
1.5 cups plain flour
125g unsalted butter, chilled, cubed
1 egg, lightly beaten
1 punnet of blueberries
1 punnet of raspberries
1/4 cup sugar
extra 1 egg, beaten
whipped cream to serve
1. Preheat oven to 200 C. Line an oven tray with baking paper. Put nuts and sugar ina food processor and process until ground. Add flour and process until combined. Add butter and process until mix resembles fine breadcrumbs. Add egg and process til it comes together. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and refrigerate for 20 mins.
2. Roll out dough on a floured surface to a 32cm round about 5mm thick, transfer to prepared tray. Combine berries and sugar ina bowl, then spoon onto centre of pastry.
3. Fold and pleat pastry over berries, leaving an opening in the centre. Brush pastr with extra egg and bake for 20-25 mins or until golden. Serve with cream.
1/4 cup caster sugar
1.5 cups plain flour
125g unsalted butter, chilled, cubed
1 egg, lightly beaten
1 punnet of blueberries
1 punnet of raspberries
1/4 cup sugar
extra 1 egg, beaten
whipped cream to serve
1. Preheat oven to 200 C. Line an oven tray with baking paper. Put nuts and sugar ina food processor and process until ground. Add flour and process until combined. Add butter and process until mix resembles fine breadcrumbs. Add egg and process til it comes together. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and refrigerate for 20 mins.
2. Roll out dough on a floured surface to a 32cm round about 5mm thick, transfer to prepared tray. Combine berries and sugar ina bowl, then spoon onto centre of pastry.
3. Fold and pleat pastry over berries, leaving an opening in the centre. Brush pastr with extra egg and bake for 20-25 mins or until golden. Serve with cream.
Blueberry and raspberry clafoutis
1/2 cup plain flour
1/2 cup caster sugar
1 tsp caster sugar
1 tsp vanilla extract
3 eggs, lightly beaten
1/2 cup milk
1/2 cup cream
1 punnet blueberries
2 punnets raspberries
whipped cream to serve
1. Preheat oven to 180 c. Grease 4x1 cup ovenproof dishes. Put flour, sugar, vanilla, egg, milk and cream in a food processor and process until smooth. Stand for 5 mins.
2. Scatter 3/4 of the fruit into prepared dishes. Pour batter evenly into each dish, then top with remaining berries. Put dishes in an oven tray and bake for 25-30 mins or until golden and just set. Serve immediately with whipped cream.
1/2 cup caster sugar
1 tsp caster sugar
1 tsp vanilla extract
3 eggs, lightly beaten
1/2 cup milk
1/2 cup cream
1 punnet blueberries
2 punnets raspberries
whipped cream to serve
1. Preheat oven to 180 c. Grease 4x1 cup ovenproof dishes. Put flour, sugar, vanilla, egg, milk and cream in a food processor and process until smooth. Stand for 5 mins.
2. Scatter 3/4 of the fruit into prepared dishes. Pour batter evenly into each dish, then top with remaining berries. Put dishes in an oven tray and bake for 25-30 mins or until golden and just set. Serve immediately with whipped cream.
honey and soy glazed tofu
2 tbsp honey
2 tbsp soy sauce
2 tbsp fresh lime juice
2 tsp sesame oil
45og extra firm tofu, drained, cut into 2.5cm cubes
shredded rind of 1 lime
1. combine honey, soy, lime juice and sesame oil in a mixing bowl. Add tofu, toss to coast, cover with plastic wrap and refrigerate for 2 hours
2. Thread 2 tofu cubes onto each of 8-10 presoaked bamboo skewers. Set a chargrill pan over a med heat. Cook skeweres, turning regularly for 3-4 mins, basting with remaining glaze. Transfer to a serving plate and sprinkle sesame seeds and rind.
2 tbsp soy sauce
2 tbsp fresh lime juice
2 tsp sesame oil
45og extra firm tofu, drained, cut into 2.5cm cubes
shredded rind of 1 lime
1. combine honey, soy, lime juice and sesame oil in a mixing bowl. Add tofu, toss to coast, cover with plastic wrap and refrigerate for 2 hours
2. Thread 2 tofu cubes onto each of 8-10 presoaked bamboo skewers. Set a chargrill pan over a med heat. Cook skeweres, turning regularly for 3-4 mins, basting with remaining glaze. Transfer to a serving plate and sprinkle sesame seeds and rind.
Fig and pistachio salad with lemon dressing
2 green witlofs, trimmed, leaves separated
1 baby cos lettuce, trimmed, leaves separated
6 green figs, torn into pieces
1/2 cup pistachios, roughly chopped
2 pieces of preserved lemon
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp honey
1 tsp dijon mustard
salt and pepper to season
1. Combine witlof, lettuce, figs and nuts ina large bowl. Put on a serving plate, cover and refrigerate.
2. Remove pulp from lemon and discard. Finely chop lemon skin, then put ina jug, add oil, lemon juice, honey and mustard. Season with salt and pepper and whisk until combined. Add dressing to salad just before combining.
1 baby cos lettuce, trimmed, leaves separated
6 green figs, torn into pieces
1/2 cup pistachios, roughly chopped
2 pieces of preserved lemon
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp honey
1 tsp dijon mustard
salt and pepper to season
1. Combine witlof, lettuce, figs and nuts ina large bowl. Put on a serving plate, cover and refrigerate.
2. Remove pulp from lemon and discard. Finely chop lemon skin, then put ina jug, add oil, lemon juice, honey and mustard. Season with salt and pepper and whisk until combined. Add dressing to salad just before combining.
Mango and white chocolate baked cheesecake
250g plain sweet biscuits
125g unslated butter, melted
200g white chocolate
300g mango
2/3 cup caster sugar
250g cream cheese, chopped
200g mascarpone
2 tsp cornflour
4 eggs
300ml thickened cream
Caramelised mangoes
2 mangoes
1/4 cup brown sugar
1. Preheat oven to 160 C. Grease a 23cm springform tin with melted butter, then line base with baking paper. Put biscuits in a food processor and process until fine breadcrumbs form. Add butter and process til combined. Use a glass to press mixture evenly over base and up sides of prepared tin. Refrigerate.
2. Melt chocolate in a small heatproof dish over a pan of simmering water. Stir until smooth, then leave to cool slighlty. Put mango in a food processor and process until pureed.
3. Beat sugar and cream cheese in the small bowl of an electric mixer until well combined and smooth. Add marscapone and cornflour and beat for 30 secs. With motor running, add eggs, 1 at a time, beating well after each addition.
4. Transfer mixture to a large bowl. Add mango and chocolate and stir until just combined. Pour into tin. Bake for 1 hr or until set. Let cool in tin, then refrigerate for 3-4 hours or overnight.
5. Run a warm wet knife around the edge of cheesecake and transfer onto a serving plate. Top with whipped cream.
6. To make caramelised mangoes, heat a medium non-stick frying pan over a medium heat. Cut off cheeks from each mango. Run a shallow spoon between flesh and skin to remove skin. Sprinkle flesh with sugar. Cook for 3-4 minutes or until golden. Serve with slices of cheesecake.
125g unslated butter, melted
200g white chocolate
300g mango
2/3 cup caster sugar
250g cream cheese, chopped
200g mascarpone
2 tsp cornflour
4 eggs
300ml thickened cream
Caramelised mangoes
2 mangoes
1/4 cup brown sugar
1. Preheat oven to 160 C. Grease a 23cm springform tin with melted butter, then line base with baking paper. Put biscuits in a food processor and process until fine breadcrumbs form. Add butter and process til combined. Use a glass to press mixture evenly over base and up sides of prepared tin. Refrigerate.
2. Melt chocolate in a small heatproof dish over a pan of simmering water. Stir until smooth, then leave to cool slighlty. Put mango in a food processor and process until pureed.
3. Beat sugar and cream cheese in the small bowl of an electric mixer until well combined and smooth. Add marscapone and cornflour and beat for 30 secs. With motor running, add eggs, 1 at a time, beating well after each addition.
4. Transfer mixture to a large bowl. Add mango and chocolate and stir until just combined. Pour into tin. Bake for 1 hr or until set. Let cool in tin, then refrigerate for 3-4 hours or overnight.
5. Run a warm wet knife around the edge of cheesecake and transfer onto a serving plate. Top with whipped cream.
6. To make caramelised mangoes, heat a medium non-stick frying pan over a medium heat. Cut off cheeks from each mango. Run a shallow spoon between flesh and skin to remove skin. Sprinkle flesh with sugar. Cook for 3-4 minutes or until golden. Serve with slices of cheesecake.
Watercress salad with sherry and hazelnut dressing
1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
1 clove of garlic, crushed
2 tsp dijon mustard
salt and pepper to season
1 bunch of watercress, sprigs picked, rinsed
2 oranges, segmented
1/2 cup roasted hazelnuts, chopped
1. put oil, vinegar, garlic and mustard in a screw top jar. Season with salt and pepper, screw on lid and shake until combined.
2. Put watercress sprigs in a large bowl. Add orange segments, pour over dressing and toss to combine. Arrange salad on serving plate. Sprinkle with nuts and serve.
1/4 cup sherry vinegar
1 clove of garlic, crushed
2 tsp dijon mustard
salt and pepper to season
1 bunch of watercress, sprigs picked, rinsed
2 oranges, segmented
1/2 cup roasted hazelnuts, chopped
1. put oil, vinegar, garlic and mustard in a screw top jar. Season with salt and pepper, screw on lid and shake until combined.
2. Put watercress sprigs in a large bowl. Add orange segments, pour over dressing and toss to combine. Arrange salad on serving plate. Sprinkle with nuts and serve.
Potato and oinon galette
1.2kg of desiree potatoes, peeled, thinly sliced
1 red oinon, halved lengthways, thinly sliced
60g butter, melted
salt and pepper to season
1. Preheat oven to 200C. Line a 22cm springform tin with baking paper. Put a layer of potato slices, overlapping slightly, into bases of prepared tin. Sprinkle over a little onion. Brush with butter. Season with salt and pepper. Repeat layers until all potato and oinon is used, endign with potato. Put tin on an oven tray.
2. Bake for 1 hour or until potato is golden, crips and cooked through when tested with a skewer. Stand for 10 mins before serving.
1 red oinon, halved lengthways, thinly sliced
60g butter, melted
salt and pepper to season
1. Preheat oven to 200C. Line a 22cm springform tin with baking paper. Put a layer of potato slices, overlapping slightly, into bases of prepared tin. Sprinkle over a little onion. Brush with butter. Season with salt and pepper. Repeat layers until all potato and oinon is used, endign with potato. Put tin on an oven tray.
2. Bake for 1 hour or until potato is golden, crips and cooked through when tested with a skewer. Stand for 10 mins before serving.
Honey and marsala glazed ham
8kg leg of ham
whole cloves
1.5 cups honey
1/2 cup marsala
1. Preheat oven to 180 C. Line a large roasting pan with 2 sheets of baking paper. Remove rind from ham by first running your thumb around edge under rind at widest end to loosen. Gently pull it back in 1 piece towards shank. Using a sharp knife, cut through rind around shank 10-12 cm from end, cuttign ina decorative pattern. Remove rind and discard.
2. Using a sharp knife, score a diamond pattern over the surface of ham, cutting about 4mm into flesh. Put 1 clove in centre of each diamond shape. Put honey and marsala in a small-heavy based pan over a low heat. Stir utnil combined. Remove from heat.
3. Put ham in a prepared pan, then spoon over hony mix. Bake for 45-60 mins or utnil ham is golden and heated through. If it colours too much during cooking, cover loosely with foil. Stand for 10 mins before serving.
whole cloves
1.5 cups honey
1/2 cup marsala
1. Preheat oven to 180 C. Line a large roasting pan with 2 sheets of baking paper. Remove rind from ham by first running your thumb around edge under rind at widest end to loosen. Gently pull it back in 1 piece towards shank. Using a sharp knife, cut through rind around shank 10-12 cm from end, cuttign ina decorative pattern. Remove rind and discard.
2. Using a sharp knife, score a diamond pattern over the surface of ham, cutting about 4mm into flesh. Put 1 clove in centre of each diamond shape. Put honey and marsala in a small-heavy based pan over a low heat. Stir utnil combined. Remove from heat.
3. Put ham in a prepared pan, then spoon over hony mix. Bake for 45-60 mins or utnil ham is golden and heated through. If it colours too much during cooking, cover loosely with foil. Stand for 10 mins before serving.
Bean and raddichio salad
1 tbsp olive oil
2 cloves garlic, crushed
300g green beans, trimmed
1 cup frozen broad beans, cooked, peeled
1 trevisio trimmed, torn
1 radicchio, trimmed, torn
1/3 cup pecan, roughly chopped
1/4 cup extra virgin olive oil
2 tbsp white wine vinegar
2 tsp seeded mustard
salt and pepper freshly ground to season
1. heat oil in a medium heavy based frying pan over a medium heat. Add garlic and beans and cook, tossing, for 2 mins or until just tender. Remove from heat. Let cool.
2. Combine lettuce and uts in a large bowl. Add beans and toss to combine. Put on a serving platter. Combine oil, vinegar and mustard in a jug. Season with salt and pepper. Add dressing to salad and toss just before serving.
2 cloves garlic, crushed
300g green beans, trimmed
1 cup frozen broad beans, cooked, peeled
1 trevisio trimmed, torn
1 radicchio, trimmed, torn
1/3 cup pecan, roughly chopped
1/4 cup extra virgin olive oil
2 tbsp white wine vinegar
2 tsp seeded mustard
salt and pepper freshly ground to season
1. heat oil in a medium heavy based frying pan over a medium heat. Add garlic and beans and cook, tossing, for 2 mins or until just tender. Remove from heat. Let cool.
2. Combine lettuce and uts in a large bowl. Add beans and toss to combine. Put on a serving platter. Combine oil, vinegar and mustard in a jug. Season with salt and pepper. Add dressing to salad and toss just before serving.
Chocolate, rum and macadamia slice
2 tbsp coocoa powder
50g brown sugar
80g icing sugar
250g unsalted butter, melted
300g plain flour
60g currants
60g raisins
200ml dark rum
100ml thickened cream
2x395g cans sweetened condensed milk
100g macadamia nuts
70g desicated coconut
2 tsp vanilla essence
250g dark chocolate
extra 50g unsalted butter
1. Preheat oven to 180 C. Grease a 30cm fluted, round, shallow cake tin with removable base with melted butter. In a bowl, stir cocoa and sugards into butter, then sift in flour and mix well til combined. Pess mix into prepared pan and bake for 10 mins. Remove from oven and set aside to cool.
2. Put currants, raisins and rum in a pan, bring to the boil and cook for 1 min. Reduce heat to low, add cream, condensed milk and extra cooca (2 tbsp) and cook, stirring for 1 min or until combined, stir in nuts, coconut and vanilla and mix well.
3. Scatter and choc chips over cooled base and pour over filling. Return to oven and bake for 15 mins. Remove and set aside to cool.
4. Melt choc and extra butter in a large bowl over a pan of simmering water until smooth. Spread over cooled slice. Allow to set. Remove from tin and cut into wedges.
50g brown sugar
80g icing sugar
250g unsalted butter, melted
300g plain flour
60g currants
60g raisins
200ml dark rum
100ml thickened cream
2x395g cans sweetened condensed milk
100g macadamia nuts
70g desicated coconut
2 tsp vanilla essence
250g dark chocolate
extra 50g unsalted butter
1. Preheat oven to 180 C. Grease a 30cm fluted, round, shallow cake tin with removable base with melted butter. In a bowl, stir cocoa and sugards into butter, then sift in flour and mix well til combined. Pess mix into prepared pan and bake for 10 mins. Remove from oven and set aside to cool.
2. Put currants, raisins and rum in a pan, bring to the boil and cook for 1 min. Reduce heat to low, add cream, condensed milk and extra cooca (2 tbsp) and cook, stirring for 1 min or until combined, stir in nuts, coconut and vanilla and mix well.
3. Scatter and choc chips over cooled base and pour over filling. Return to oven and bake for 15 mins. Remove and set aside to cool.
4. Melt choc and extra butter in a large bowl over a pan of simmering water until smooth. Spread over cooled slice. Allow to set. Remove from tin and cut into wedges.
nectarine and watercress salad
1 bunch of watercress, sprigs removed
1.5 cups red cabbage, finely shredded
6 nectarines, halved, stones removed, cut into wedges
1/3 cup roasted hazelnuts, roughly chopped
1/3 cup extra virgin olive oil
2 tbsp cider vinegar
2 tsp dijon mustard
salt and pepper to season
125g triple cream brie, thinly sliced
1. combine watercress and cabbage ina medium bowl. Divide watercress mixture between 4 plates. Top with nectarine, then sprinkle over nuts.
2. To make dressing, put oil, vinegar and mustard in a jug. Season, then whisk with a fork to combine. Drizzle dressing over each salad and serve with slices of brie.
1.5 cups red cabbage, finely shredded
6 nectarines, halved, stones removed, cut into wedges
1/3 cup roasted hazelnuts, roughly chopped
1/3 cup extra virgin olive oil
2 tbsp cider vinegar
2 tsp dijon mustard
salt and pepper to season
125g triple cream brie, thinly sliced
1. combine watercress and cabbage ina medium bowl. Divide watercress mixture between 4 plates. Top with nectarine, then sprinkle over nuts.
2. To make dressing, put oil, vinegar and mustard in a jug. Season, then whisk with a fork to combine. Drizzle dressing over each salad and serve with slices of brie.
Banoffee buttefly cakes
2 cups SR flour
1 cup caster sugar
140g unsalted butter, softened
1/2 cup buttermilk
2 eggs, lightly beaten
2 tsp vanilla extract
3 ripe bananas mashed
300ml thickened cream
395g can caramel filling
icing sugar for dusting
1. Preheat oven to 180C. Put 15 paper cases in holes of standard size muffin tins. Put flour, sugar, butter, buttermilk, egg and vanilla in the large bowl of an electric mixer and beat for 3 mins or until creamy. Stir in banana until just combined.
2. Spoon mix into cases and bake for 30-35 mins or until puffec and golden. Stand in tin for 5 mins, then transfer to a wire rack to cool.
3. Whip cream until soft peaks form. Cut tops off each cake. Put a little caramel on each cake, then top with a little cream. Cut cake tops in half, form a buttefly shape on each cake, dust with icing sugar and serve.
1 cup caster sugar
140g unsalted butter, softened
1/2 cup buttermilk
2 eggs, lightly beaten
2 tsp vanilla extract
3 ripe bananas mashed
300ml thickened cream
395g can caramel filling
icing sugar for dusting
1. Preheat oven to 180C. Put 15 paper cases in holes of standard size muffin tins. Put flour, sugar, butter, buttermilk, egg and vanilla in the large bowl of an electric mixer and beat for 3 mins or until creamy. Stir in banana until just combined.
2. Spoon mix into cases and bake for 30-35 mins or until puffec and golden. Stand in tin for 5 mins, then transfer to a wire rack to cool.
3. Whip cream until soft peaks form. Cut tops off each cake. Put a little caramel on each cake, then top with a little cream. Cut cake tops in half, form a buttefly shape on each cake, dust with icing sugar and serve.
banana and pineapple cake with rum frosting
olive oil for greasing
2.5 cups SR flour
1 tsp ground nutmeg
1 cup caster sugar
1 cup shredded coconut
2 eggs, lightly beaten
1/4 cup rum
1/2 cup olive oil
440g crushed pineapple in juice
2 ripe bananas, mashed
2 cups flaked or shredded coconut, lightly toasted
Rum frosting:
200g unsalted butter, chopped
1 Tbsp rum
2 cups pure-icing sugar, sifted
1. Preheat oven to 180 C. Spray base and sides of a 23cm cake tin with oil, then line with baking paper. Sift flour and nutmeg into a large bowl, the stir in sugar and coconut. Beat together eggs, rum and oil, add pineapple and beat to combine.
2. Make a well in centre of dry ingredients, add egg mixture and banana and stir until just combined. Pour mix into prepared tin and smooth surface. Bake 1 hour or until cooked when tested with a skewer. Stand for 10 mins before inverting on a wire rack to cool.
3. To make rum frosting, put butter in the small bowl of an electric mixer and beat until pale and creamy. Add rum and spoonfuls of icing sugar and beat until mix becomes thick and creamy. Spread frosting over cake then sprinkle with coconut.
2.5 cups SR flour
1 tsp ground nutmeg
1 cup caster sugar
1 cup shredded coconut
2 eggs, lightly beaten
1/4 cup rum
1/2 cup olive oil
440g crushed pineapple in juice
2 ripe bananas, mashed
2 cups flaked or shredded coconut, lightly toasted
Rum frosting:
200g unsalted butter, chopped
1 Tbsp rum
2 cups pure-icing sugar, sifted
1. Preheat oven to 180 C. Spray base and sides of a 23cm cake tin with oil, then line with baking paper. Sift flour and nutmeg into a large bowl, the stir in sugar and coconut. Beat together eggs, rum and oil, add pineapple and beat to combine.
2. Make a well in centre of dry ingredients, add egg mixture and banana and stir until just combined. Pour mix into prepared tin and smooth surface. Bake 1 hour or until cooked when tested with a skewer. Stand for 10 mins before inverting on a wire rack to cool.
3. To make rum frosting, put butter in the small bowl of an electric mixer and beat until pale and creamy. Add rum and spoonfuls of icing sugar and beat until mix becomes thick and creamy. Spread frosting over cake then sprinkle with coconut.
polenta cake with vegetables and cheese
4 cups water
2 cups polenta
1 bunch basil, leaves picked
2 cloves garlic, crushed
1/2 cup finely grated parmesan
1/2 cup olive oil
10 sage leaves
1 brown oinon, finely chopped
extra 2 cloves of garlic, crushed
5 roma tomatoes, slice
15 pitted olives, halved
200g mozarella, sliced
salt and pepper freshly ground
sage leaves to serve
1. Preheat oven to 200C. Grease base of 30x20cm cake tin with melted butter then line with baking paper. Bring water to boil in a large dep pan over a high heat. Slowly add polenta, in a steady stream, stirring. Reduce heat to low and cook, stirring for 10 mins or until polenta grains become soft. Cool slightly. Spoon into prepared tin and press with your hands to spread evenly.
2. To make pesto, put basil, pine nuts, garlic and 1/2 the paremesan in the food processor and process until finely chopped and combined. Add oil and process until a thick smooth sauce forms. Transfer to a small bowl.
3. heat extra oil in a small frying pan over a medium heat. Add sage and cook for 2 mins or utnil crisp. Transfer to a plate lined with paper towel. Add oinon to pan and cook for 3 mins or until softened. Add extra garlic and cook for 1 min. Remove from heat and cool slightly. Spread oinon mix over polenta. Top with pesto, tomato, olives, mozarella and remaining parmesan. Season and bake for 25-30 mins or until topping is soft and cheese is melted and polenta crisp on the base. Cut into squares and serve sprinkled with sage leaves.
2 cups polenta
1 bunch basil, leaves picked
2 cloves garlic, crushed
1/2 cup finely grated parmesan
1/2 cup olive oil
10 sage leaves
1 brown oinon, finely chopped
extra 2 cloves of garlic, crushed
5 roma tomatoes, slice
15 pitted olives, halved
200g mozarella, sliced
salt and pepper freshly ground
sage leaves to serve
1. Preheat oven to 200C. Grease base of 30x20cm cake tin with melted butter then line with baking paper. Bring water to boil in a large dep pan over a high heat. Slowly add polenta, in a steady stream, stirring. Reduce heat to low and cook, stirring for 10 mins or until polenta grains become soft. Cool slightly. Spoon into prepared tin and press with your hands to spread evenly.
2. To make pesto, put basil, pine nuts, garlic and 1/2 the paremesan in the food processor and process until finely chopped and combined. Add oil and process until a thick smooth sauce forms. Transfer to a small bowl.
3. heat extra oil in a small frying pan over a medium heat. Add sage and cook for 2 mins or utnil crisp. Transfer to a plate lined with paper towel. Add oinon to pan and cook for 3 mins or until softened. Add extra garlic and cook for 1 min. Remove from heat and cool slightly. Spread oinon mix over polenta. Top with pesto, tomato, olives, mozarella and remaining parmesan. Season and bake for 25-30 mins or until topping is soft and cheese is melted and polenta crisp on the base. Cut into squares and serve sprinkled with sage leaves.
Thai sweet corn fritters with sweet chilli sauce
1 cup SR flour
2 cups courn kernels
2 green shallots, thinly sliced
1 long red chilli, seeded, finely chopped
1/2 tsp turmeric
1/4 cup milk
1 egg, whisked
1 tbsp fish sauce
1/4 cup vege oil
sweet chilli sauce to serve
1. Combine flour, corn, shallot, chilli and turmeric in a medium bowl. Whisk milk, egg and fish sauce in a jug. Add egg mix to corn mix and stir to combine.
2. Heat oil in a large frypan. Add 2 tbsp mix to pan, 3-4 at a time and cook for 2 mins. Turn and cook for 2 mins or until cooked through.
3. Serve with sweet chilli sauce.
2 cups courn kernels
2 green shallots, thinly sliced
1 long red chilli, seeded, finely chopped
1/2 tsp turmeric
1/4 cup milk
1 egg, whisked
1 tbsp fish sauce
1/4 cup vege oil
sweet chilli sauce to serve
1. Combine flour, corn, shallot, chilli and turmeric in a medium bowl. Whisk milk, egg and fish sauce in a jug. Add egg mix to corn mix and stir to combine.
2. Heat oil in a large frypan. Add 2 tbsp mix to pan, 3-4 at a time and cook for 2 mins. Turn and cook for 2 mins or until cooked through.
3. Serve with sweet chilli sauce.
Sweet potato crisps with avocado and garlic mayonaise
1 avacodo, halved stone removed
2 tbsp lemon juice
1 cup whole egg mayo
2 cloves garlic, crushed
1/4 cup flat leaf parsley, finely chopped
1 small sweet potato, peeled
veg oil for deep frying
1. Roughly chop avocado, flesh and put ina medium shallow dish with lemon juice. Mash until smooth. Add mayo garlic and parsley. Stir until combined.
2. Using a vegie peeler, run blad down lenthe of sweet potato, to form ribbons. Pour oil into a pan until 1/3 full and set over a high heat. When oil is hot, reduce temperature to medium. Add sweet potato 5-6 pieces at a time and cook for 2-3 mins or until crips. Transfer to a wire rack to cool. Repeat with remaining sweet potato. Serve with mayonaise.
2 tbsp lemon juice
1 cup whole egg mayo
2 cloves garlic, crushed
1/4 cup flat leaf parsley, finely chopped
1 small sweet potato, peeled
veg oil for deep frying
1. Roughly chop avocado, flesh and put ina medium shallow dish with lemon juice. Mash until smooth. Add mayo garlic and parsley. Stir until combined.
2. Using a vegie peeler, run blad down lenthe of sweet potato, to form ribbons. Pour oil into a pan until 1/3 full and set over a high heat. When oil is hot, reduce temperature to medium. Add sweet potato 5-6 pieces at a time and cook for 2-3 mins or until crips. Transfer to a wire rack to cool. Repeat with remaining sweet potato. Serve with mayonaise.
Savoury profiteroles with herb and cream cheese
1/2 cup milk
1/2 cup water
60g butter
1 tsp salt
1 cup plain flour
4 eggs
60g gruyere cheese, grated
125g cream cheese at room temmp
1/2 cup sour cream
2 tbsp finely chopped herbs - parsley, chives, thyme
salt and freshly ground balck pepper
1. Preheat oven 220 C. Line 2 large oven trays with baking paper. Put milk, water, butter and salt in a medium pan over a medium heat. Stir until butter is melted and mixture comes to the boil. Add flour and stir quicly until mixture forms into a ball and pull away from side of pan.
2. Lay a sheet of baking paper on a flat surface, spread dough on paper to cool. Transfer, dough to a food processor. Add eggs, 1 at a time, processing after each addition, until combined. Spoon tbsp sized balls of mixture onto prepared trays, allowing room for spreading. Sprinkle gruyere on balls. Bake for 25 mins or until golden and profiteroles sond holow when tapped on base. Stand for mins cut in half while hot, to let steam escape.
3. put cream cheese in a med bowl and stir until smooth. Add sour cream and herbs. Season, then stir until combined. Spoon mixture into profiteroles and serve.
1/2 cup water
60g butter
1 tsp salt
1 cup plain flour
4 eggs
60g gruyere cheese, grated
125g cream cheese at room temmp
1/2 cup sour cream
2 tbsp finely chopped herbs - parsley, chives, thyme
salt and freshly ground balck pepper
1. Preheat oven 220 C. Line 2 large oven trays with baking paper. Put milk, water, butter and salt in a medium pan over a medium heat. Stir until butter is melted and mixture comes to the boil. Add flour and stir quicly until mixture forms into a ball and pull away from side of pan.
2. Lay a sheet of baking paper on a flat surface, spread dough on paper to cool. Transfer, dough to a food processor. Add eggs, 1 at a time, processing after each addition, until combined. Spoon tbsp sized balls of mixture onto prepared trays, allowing room for spreading. Sprinkle gruyere on balls. Bake for 25 mins or until golden and profiteroles sond holow when tapped on base. Stand for mins cut in half while hot, to let steam escape.
3. put cream cheese in a med bowl and stir until smooth. Add sour cream and herbs. Season, then stir until combined. Spoon mixture into profiteroles and serve.
crescent moons
250g unsalted butter, at room temperature
1/2 cup pure icing sugar
1 egg
2 tsp almond essence
2 cups plain flour
1/2 cup SR flour
1/2 cup almond meal
extra 1.5 cups icing sugar
1. Preheat oven to 180 C. Line 2 trays with baking paper. Beat butter and icing sugar in the small bowl of an electric mixer until pale and creamy. Add egg and essence and beat until combined.
2. Transfer mixture to a large bowl. Sift flours over top of butter mixture. Add almonds meal and stir until combined. Using 1 tbsp mixture for each crescent roll into shape. Put on prepared trays, about 5cm apart, then bake for 20 minutes or until light golden. Leave to cool on trays 5 minutes.
3. Put extra icing sugar in a med bowl. Roll warm crescents in icing sugar until coated. Dust with more icing sugar just before serving.
1/2 cup pure icing sugar
1 egg
2 tsp almond essence
2 cups plain flour
1/2 cup SR flour
1/2 cup almond meal
extra 1.5 cups icing sugar
1. Preheat oven to 180 C. Line 2 trays with baking paper. Beat butter and icing sugar in the small bowl of an electric mixer until pale and creamy. Add egg and essence and beat until combined.
2. Transfer mixture to a large bowl. Sift flours over top of butter mixture. Add almonds meal and stir until combined. Using 1 tbsp mixture for each crescent roll into shape. Put on prepared trays, about 5cm apart, then bake for 20 minutes or until light golden. Leave to cool on trays 5 minutes.
3. Put extra icing sugar in a med bowl. Roll warm crescents in icing sugar until coated. Dust with more icing sugar just before serving.
pine nut biscuits
1 cup plain flour
1 cup polenta
1 cup caster sugar
1/2 cup pine nuts
125g unsalted butter, melted
3 eggs, lightly beaten
1 tsp vanilla extract
extra flour, for kneading
extra 1 cup pine nuts
1. Preheat oven to 180 C. Line 2 oven trays with baking paper. Combine flour, polenta, sugar and pine nuts in a large bowl. Combine butter, eggs and vanilla in a large jug. Add butter mixture to flour mixture and stir until just combined. Turn out mixture onto a lightly floured surgace and gently knead until mixture comes together to form a dough. Form dough into a disc shape. Wrap in plastic and refrigerate for 30 mins.
2. Using a 1 tbsp of dough at a time, roll dough into balls. Put balls, 5cm apart, on prepared trays. Sprinkle extra pine nuts over top of each ball, the press each down to flatten slightly.
3. Bake for 15-20 min or until golden and crisp. Transfer to a wire rack to cool.
1 cup polenta
1 cup caster sugar
1/2 cup pine nuts
125g unsalted butter, melted
3 eggs, lightly beaten
1 tsp vanilla extract
extra flour, for kneading
extra 1 cup pine nuts
1. Preheat oven to 180 C. Line 2 oven trays with baking paper. Combine flour, polenta, sugar and pine nuts in a large bowl. Combine butter, eggs and vanilla in a large jug. Add butter mixture to flour mixture and stir until just combined. Turn out mixture onto a lightly floured surgace and gently knead until mixture comes together to form a dough. Form dough into a disc shape. Wrap in plastic and refrigerate for 30 mins.
2. Using a 1 tbsp of dough at a time, roll dough into balls. Put balls, 5cm apart, on prepared trays. Sprinkle extra pine nuts over top of each ball, the press each down to flatten slightly.
3. Bake for 15-20 min or until golden and crisp. Transfer to a wire rack to cool.
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