Recipe of the week: Gingerbread Men

Why Gingerbread Men

Gingerbread has always been one of my favourites. I think the fairy tale Hansel and Gretel, by the Grimm Brothers may have helped a bit- a house made of bread, cake and candy, which child would not fall in love! The subtle spice of ground ginger, the sweetness and texture of molasses and brown sugar are just the thing for that afternoon treat.

Oh and also, I have these really cute cookie cutters and wanted an excuse to use them.

Ingredients

125g unsalted butter, softened
90g brown sugar
3 tablespoons molasses
1 egg, beaten
370g plain flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mix spice

Method

Beat the butter, sugar and molasses till light and well mixed. Add the egg and mix. Fold in the flour and other dry ingredients.

The mixture should come together easily. If it is too wet, add a little more flour; if too dry add some more egg.

Form the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180∞c.

Butter a baking tray and line with parchment paper. Roll out the dough to about 5 mm thick. Cut into your desired shapes and place on the tray.

Bake for about 10-15 minutes until slightly firm. Decorate as desired.

Makes 15-25 minutes.

Bon Appetite

Life is Beautiful...

When all feels down in my world I can always turn to good friends… the gourmet delights that surround Sydney.


The other day, while running endless errands I found myself feeling a bit down and sorry for myself. Yet at the same time however, I found that I had just happened to drive into one of the many growing gourmet areas of Sydney - Dank St, Alexandria.

I love Dank St, it is a food-cultured street hidden amongst industrial warehouses, and ever increasing sky rises apartments. I drove home that day with a bag full of delicious vegetables, an Allpress coffee and best of all a smile on my face because I realised how great life is.

While so many seem to constantly find the negative attributes of a ‘Sydney lifestyle’ I intend do the opposite and share with you some of my favourite foodie things in Sydney.

One of my favourite gourmet splendours in Sydney:

Dank Street; though sometimes near to impossible to find a parking spot these days (as they are busy building new food havens such as Whole Foods House) there is just something I still love about this street.

I remember falling in love with Dank Street years ago after going to Dank St Depot. I was inspired by Jared Ingersoll’s food, with such a simple approach that was a celebration of the matching of flavours.

Fratelli Fresh introduced me to a new way of fresh produce shopping. Here in this warehouse was a treasure trove of fresh fruit and vegetables that were so fresh, some still lying in the boxes straight from the markets. I think it was here that I learnt the most important lesson in cooking; to create great food, by using the freshest 'in season' produce.

Fratelli Fresh continues to carry its’ Italian rustic warmth with its restaurant that is always buzzing upstairs; amongst piles of pastas, olive oils and anchovies.

Dank Street will always be a special spot in Sydney for me, although many shops and restaurants are popping up all around in a similar style, Dank Street opened my eyes to a world of great culinary adventures.

White Onion Risotto with crispy pancetta and parsley oil

This recipeis based on Jared Ingersoll’s first book, Dank Street Depot. I love this risotto because the flavours are simple yet work so well together.
Ingredients

Onion Stock
750g white onions, thinly sliced
2 tablespoons oil
1/2 teaspoon salt
1.25 litres water
Parsley Oil
1 bunch flat leaf parsley, chopped
100ml extra virgin olive oil
A pinch of salt
Risotto
40g butter
1 white onion, finely diced
2 cloves garlic finely chopped
220g Arborio rice
Handful grated Parmesan
An extra knob of butter

100g thin sliced pancetta

Method

For the onion stock. Place the onions in a cold saucepan with oil and salt. Place a lid on, and put over a low to medium heat. When the onions start to wilt stir from time to time. Keep cooking the onions with the lid on for another 10-15 minutes until the onions are translucent. It is important not to colour your onions. When your onions are soft add the cold water and bring to the boil. Cook for 5 minutes. Puree this stock in a blender and pass through a sieve. You can make this stock in advanced, and store it in the refrigerator.

For the Parsley Oil. Put all ingredients in a blender and puree until a paste forms. This makes more than you need for the risotto, but you can store it in a jar in the refrigerator for a week. Just make sure to bring it to room temperature before using. (It is great with fish!)

For the Risotto. In a heavy based saucepan over a medium heat melt the butter, and add the onions and garlic. Sauté the onions until soft and translucent. Try once again, not get any colour on your onions. In the mean time put your stock in a saucepan to heat up.(you can also heat it in the microwave)

Turn up the heat of your onions and add your rice. Stir vigorously to coat all the grains in butter, and to stop the onions from browning. Keep stirring for another 5 minutes.

Have your stock at hand and add one ladle at a time. You want to wait until each ladle is absorbed before adding the next, continuing to stir after each addition. Follow with this process until your rice is cooked. You will know when the centre of the grain is tender, but not chalky.

Turn off the heat and let your rice sit for a couple of minutes. In the meantime you can gently fry your pancetta in a dry pan until crispy. Leave to drain on some kitchen paper.

When you are ready to serve your risotto, stir almost all of the Parmesan and as much butter, as you like until your risotto is a lovely creamy consistency.

To serve, drizzle with some Parmesan oil and a good handful of crispy pancetta.



Bon Appetite
Serves 4

Recipe of the week: Chocolate Bread

Why Chocolate Bread?

What a great excuse to eat chocolate for breakfast! Despite its looks and smell, it is not cake. There is very little sugar in this recipe the real enjoyment is the chocolate. Try to use good quality cocoa in this recipe as is will add a great depth of colour, and importantly the flavour you want from anything that has chocolate in the title. It is delicious straight from the oven, or toasted with a smear of butter and marmalade or cherry jam. (Think chocolate covered orange rinds or black forest cake with out the guilt!)

Ingredients

20 g dried yeast
40 g caster sugar
310ml milk
400 g bread flour
40 g unsweetened good quality cocoa
40 g melted butter

Method

Place the yeast and sugar in a bowl. Gently heat the milk in a saucepan until a little hotter than your finger and add to the yeast. Stir through and leave for 10 minutes and foamy.

Meanwhile place the flour, cocoa and melted butter in a mixing bowl. Add the milk mixture to the flour and mix well. Knead for 5 minutes or until the dough becomes smooth and elastic in texture; feel free to use a machine with a dough hook. (I personally feel you get a better result by hand)

Form into a ball and place in an oiled bowl and cover with a tea towel. Leave in a warm, draught free area for up to 2 hours to double in size.

Knock the dough by punching it with your fists. Reshape the dough and lay it in a floured 30 ¥ 11cm loaf tin. Cover with a tea towel and leave to rise for another 30 minutes to an hour. Meanwhile preheat your oven to 180∞c.

Bake for 25 minutes, or until the top is firm and the bread sounds hollow if you tap it on the bottom. Allow to cool.

Enjoy it by itself, or with butter and jams. It also freezes well for a little indulgence at another time.

Bon Appetite

Recipe of the week: Lemon Tart

Why Lemon Tart

I just love lemons, and this classic, yet simple dessert is a must to try.

The crisp, buttery pastry; the beautifully yellow filling that while ever so creamy, still has that ever important tartness. For all lemon lovers, heaven awaits in the shape of this tart.

Ingredients

5 eggs
1 egg (for brushing)
200g caster sugar
200ml double cream
3 lemons, finely grated zest and juice
Icing sugar for dusting

Pastry
300 g (2 cups) plain flour
110 g (1/2 cup) caster sugar
100g unsalted butter, cold and cubed
2 egg yolks

Method

For the Pastry. Place the flour and sugar in a food processor, and while on add the cubed cold butter until the flour mixture looks like breadcrumbs. Add the egg yolks and 1 tablespoon of iced water till the dough comes together. Take out and form into a ball. Cover with cling film and refrigerate for 1 hour.

After an hour roll the pastry to roughly 5 mm thick and big enough to fit a 22 cm (26 cm including the depth) deep fluted tart tin with a removable base. Prick the pastry with a fork and cover with baking paper. Fill the tart with dried beans or ceramic balls and blind bake at 180 degrees Celsius for 10 minutes.

Beat the 1 egg with a fork and brush the inside of the tart case. Place in oven for bake for 1-2 minutes till the egg has set somewhat like a varnish or lacquer. This will prevent the lemon filling from making the pastry soggy later.

For the Filling

Place the eggs, sugar in a mixing bowl and whisk until light in colour and texture. Add the cream and strain lemon juice and zest. Pour into the tart shell and bake at 150 degrees Celsius for 15 min, or until just set in the middle.

Serves 6

Bon Appetite.

For an alternative turn this gorgeous tart into a lemon meringue pie by adding an Italian meringue to the top. Here is a recipe for a simple Italian meringue.

Ingredients

3 egg whites at room temperature
1 cup plus 2 tablespoons sugar
3 tablespoons cold water
1/4 teaspoon cream of tartar

Method

Combine ingredients in a metal bowl. Place over a saucepan of simmering water and beat the egg whites with an electric mixer on a low speed for 4-5 minutes. Increase the speed to high and beat until thick peaks form. This will take about 4 minutes. The eggwhites should be no more than 60-70 degrees Celsius. Remove the bowl from saucepan and beat for another 4 minutes. Pipe or spoon the meringue onto the tart. If desired, brown with a kitchen blow torch.

Recipe of the week: Croquettes on bread

Kroket op brood

Why Croquettes

Mothers Day is soon approaching. This year I have decided to really celebrate my mum and all she has done for me. This recipe is for her.

Originally from Holland, my mum moved to Australia more than 30 years ago. As a child I can remember being embarrassed on occasion by my sometimes eccentric Dutch mum.

However as I have grown into a young adult I no longer feel embarrassed by things she says or does, and now find myself laughing along with her at the silliest of things.

Today, although my mum would defiantly call Australia home, she has never lost sense of her Dutch heritage and has made sure to share it with my brother and I.

Some of my first memories of Holland would have to include food- especially the kroket.


The croquette is a meat-based ragout that is coated and deep-fried and are best eaten with a soft white bun and mustard. The combination of the crunchy outside, and smooth, creamy hot ragout inside is perfectly finished squished between an ever so soft white bread roll.

If I think of times spent in Holland, the croquette seems to have always played an important roll. From eating one from a automatieken for the first time, to nearly being hit by a tram because of my indulgence in eating one.

There are only a few foods that strike fond memories for me, but the croquettes in Holland will always remind me of great times spent with my mum.

Thank you for everything mum. Happy Mothers Day!

Ingredients

250g skinless chicken breast
400ml water
100ml white wine
1/2 carrot, chopped
1/2 leek, chopped
1/2 onion, chopped
125g butter
125g flour
Nutmeg
3 tablespoon chopped parsley
1 egg yolk
4 tablespoons cream
6 tablespoons breadcrumbs
Vegetable oil for deep frying (at least 1 litre)
White bread rolls
Mustard
Salt and Pepper


Method

For the Ragout.
Bring the chicken breast to a boil in a pan with the water, wine, carrot, leek and onion. Let simmer for 20 minutes. Remove the chicken breast and let cool. Shred or chop the chicken finely and strain the cooking liquid.

Melt the butter and stir in the flour, blending thoroughly. Cook out for a further 2 minutes until golden in colour. Slowly add 150ml of the cooking liquid and keep stirring until smooth. Add the remaining liquid and stir until it is a thick coating consistency. Season with salt, pepper and nutmeg.

Stir the chicken, parsley, egg yolk and cream into the warm ragout. Chill for at least 2 hours, or preferably over night. Divide the cold ragout into 8 equal cylinder portions and roll in breadcrumbs. Store in refrigerator for another 30 minutes.

Heat the oil in a large saucepan till 180 degrees Celsius. You can check the temperature with a kitchen thermometer, or drop a small piece of bread into the oil. If it bubbles and goes golden brown quickly the temperature should be correct. Fry the croquettes until golden and drain on kitchen paper.

Enjoy with a bread rolls and mustard.

Serves 4-8

Bon Appetite.

Small but stylish

Eat Me Drink Me….
Part 2

I think one of the reasons why I love cocktail food so much has to be because of their size. Who ever came up with the saying “great things come in small packages” was defiantly onto something!

Today size doesn’t limit flavour or imagination. You can still create a great taste sensation in such a small bite. Meaning that I can enjoy more than one without feeling too guilty.

Duck Liver Pate with Peppered Pears


This recipe is simple yet stunning. The smooth rich creaminess of the pate is accentuated by the peppery tartness of the pears.

I have included a recipe for duck liver pate, but feel free to just buy one from a good delicatessen.

Ingredients

Pate
550g duck livers
125ml cognac
2 tablespoons butter
3-4 tarragon leaves
1/4 teaspoon grated nutmeg
Cracked black pepper
75g butter, chopped

Pears
3 tablespoons white wine vinegar (or tarragon vinegar)
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 tablespoon coarsely cracked black pepper
2 firm pears

1 packet of Melba Toasts

Method

For the Pate.
Firstly wash, clean and dry the livers on kitchen paper and marinate in cognac for 2 hours in the refrigerator, however half an hour will be fine too.

Drain the livers and reserve the marinade. In a large frying pan melt 2 tablespoons of butter over high heat. Toss the livers in the butter until they just change colour. Be careful to not overcook your livers otherwise your pate will not be as smooth. In the same frying pan add the marinade, tarragon leaves, nutmeg and pepper and reduce down by a third.

In a food processor place the reduced liquid and livers and process till smooth. Pass the mixture through a sieve to remove any lumps and return to a cleaned food processor. With the machine on, slowly add the chopped butter until smooth and creamy. Spoon the pate into a mould, or bowl and cover with cling film and refrigerate for 2-3 hours.

This pate can easily be made a few days in advanced, as it is a little time consuming, but well worth the effort.

For the Pears

In a saucepan place the white wine and balsamic vinegars, sugar and pepper and cook over low heat until the sugar has dissolved.

Cut the pears into the thinnest slices possible. Under ripe pears are ideal for this recipe as they are firm and easy to slice. Place the pears in the saucepan and simmer for 1 minute. Remove the saucepan from the heat, and leave to stand in the liquid for an hour before serving.

If you are making these ahead of time still keep the pears in the liquid for an hour, and then take them out and leave them covered, on a plate.

To assemble spread a little pate on the baguette and place the pear on top. Sprinkle with a little more cracked pepper.

Serves 12-15

Pomegranate Martini



Martinis are the classic must have cocktail. This recipe is a great alternative to the classic and looks very stylish in the hand as well as tasting great in the mouth.

This cocktail also complements the pate and pears with its tart sweetness.

Ingredients

120ml vodka
30ml fresh lemon juice
30ml pomegranate juice
40 ml simple syrup
A few pomegranate seeds for garnishing

Method

Shake all ingredients well with ice and strain into a chilled martini glass. Garnish with a few scattered pomegranate seeds.

Simple syrup is just equal parts sugar to water dissolved together. The easiest way is to place 100ml water in a saucepan with 100g sugar and turn the heat on low until the sugar has dissolved. Sugar syrup can be stored in a bottle in the fridge.

Serves 5

Bon Appetite