This Week’s Recipe: Cantuccini

Why Italian Almond Biscuits (Cantuccini)?

Despite being delicious, these Italian biscuits kept me entertained during the late nights while staying in Florence last year. Without realising it at the time I was enjoying these sweet dry almond biscuits like a true Tuscan – not with a coffee, but with cold sweet dessert wine, Vin Santo.

While in Florence my mother and I stayed at a little B&B situated on a back street in the heart of Florence. Late at night when I couldn’t drift off to sleep, I would creep out to the kitchenette taking a handful or two of these biscuits to enjoy with a glass of Vin Santo (bought at St Lorenzo Market) and listen to the bustle of the city.

Cantuccini are Italian biscotti style biscuits - meaning they are twice baked - traditionally from Prato (these biscuits are also known at Cantuccini di Prato). They can be sweet or savoury; flavoured popularly with almonds these days, but are also made with aniseed, rosemary, Vin Santo or saffron.

Ingredients
250g plain flour
200g caster sugar
1 teaspoon baking powder
125g blanched whole almonds
2 eggs
1 egg yolk
25g melted butter
2 teaspoons amaretto

Method
Preheat oven to 180 degrees Celsius.
Place almonds on a lined baking tray and roast in oven for 5 – 10 minutes or until golden brown. Reserving half, place the almonds in a food processor and process until they are coarse.

In a mixer place the 2 whole eggs and caster sugar, whisking until pale and fluffy. Add the amaretto and slowly fold in the flour, butter baking powder and all the almonds.

Form the dough into 1 inch long logs, 1cm thick. Lay them out, well apart, on a lined baking try. Allow to rest for 15 minutes before brushing with the beaten egg yolk.

Bake 20- 30 minutes, or until golden on top. Leave to rest for 5 minutes to harden before cutting into 1 cm thick slices with a serrated knife. Place back on lined baking tray and return to the oven for 5-10 minutes to brown and dry out.

Store, once cool in an airtight container and enjoy with Vin Santo, or if desired a coffee.

Makes 50 biscuits.

Bon Appetite

Make your own…Basil Butter

The basil in my garden beautiful, with large and fragrant green leaves. With such a plentiful supply of it however, I have had to come up with different ways of using it.

As much as I love homemade pesto, I think I have reached my limits in how much one person can make. Instead I am busy making basil butter.

Flavoured butters are simple to make and add an extra burst of fresh flavour to many dishes. What I love most about herbed butters in particular, is that the minute you add them to a hot dish, a piece of grilled fish for example, the oils in the herbs release filling the air with a brilliant aroma plus delicious flavour.

Flavoured butters are also a great way of preserving beautiful herbs, as you can store the butter in the freezer for up to 6 months, cutting off as much as you need while is still frozen.

Enjoy basil butter on grilled meat of fish, on top of a baked potato with some fresh tomato, over steamed asparagus and green beans, in pasta or on top of a soup.

Ingredients
1 large bunch basil (leaves 30-40g), leaves washed and picked and patted dry
250g unsalted organic butter, softened
Freshly ground black pepper
Sea salt flakes

Method
Blend all ingredients in a food processor until the butter is green, with flecks of basil leaf. Season with salt and pepper.

Scrape the butter onto a sheet of baking paper and roll into a sausage shape. Wrap in foil and refrigerate. Once hard, place in freezer and cut off slices as needed.

Note: You can use this same method with any fresh herbs and other ingredients, such as anchovies, lemon zest and chilli.

This Week’s Recipe: Pickled Beetroot

If you are Australian at heart you will be very familiar with beetroot. In particular you will recognise the flavour of beetroot as the tinned version, often appearing on hamburgers in the early 90’s along with tinned pineapple, iceberg lettuce, tomato, cheese and the odd rasher of bacon or two.

Beetroot is an amazing vegetable and I am happy to admit that in the last 10 years or so Australians’ have come to realise what a real beetroot looks and tastes like, and not just as the (still tasty) version that comes in a tin.

Here is a simple recipe that pays homage to the tinned version of this earthy magenta root vegetable however giving it the style it deserves.

Ingredients
1 bunch small to medium size beetroot (450g)
1 cup caster sugar
200ml white vinegar
100ml balsamic vinegar
4 garlic cloves, sliced
1 orange or lemon peel
2-3 cloves
10 peppercorns
1 sprig fresh dill
1 sprig fresh flat leaf parsley
1/2 teaspoon salt


Method
Remove the stalks and leaves from the beetroot and place in a large saucepan covered with water. Bring to the boil and simmer for 30-60 minutes or until the beetroot are tender.

Drain the beetroot and in the same saucepan place the vinegars, sugar, salt and spices. Bring to the simmer and take off the heat, allowing the flavours to infuse.

In the meantime peel the beetroot and place in a sterilised jar. Pour the pickling liquid on top and place the lid on tightly. Allow the beetroot to cool at room temperature before refrigerating.

Best eaten after 24 hours of pickling. This beetroot will keep in the refrigerator for up to a month.

Bon Appetite

This Week’s Recipe: Eggplant Dip (Melitzanosalata)

Why Eggplant Dip? I am recently back from Melbourne (Australia), where I was able to excite my curious tastebuds throughout the eclectic streets and suburbs that make Melbourne so special.

On Smith Street I ate the best baklava that had to be a secret family recipe and has given me a craving I can’t shift.

In St Kilda I was spoilt with service, style and fabulous Italian Cuisine at the long established Café Di Stasio.

On Brunswick Street at St Jude’s Cellars I shared a delicious four course-tasting menu where I was inspired by techniques and new flavour combinations.

In the Greek Quarter I enjoyed simple Greek cuisine at its best in a family run joint, and at Victoria Food Markets I was delighted with the amazing spread of fresh fish and meats, cheeses and cured meats and seasonal vegetables.

Along with cheeses, butter, breads and dips I could not resist the fresh fruit and vegetables. Amongst the fruit I bought beautiful deep purple eggplants and plenty of robustly smelling Australian garlic.

This dip celebrates the quality produce I bought and the beautiful food I ate while in Melbourne.

Ingredients
2 medium eggplants (500g)
1 clove garlic, peeled and finely chopped
3/4 cup soft white breadcrumbs
1/4 cup lemon juice
1/2 cup olive oil
1 small salad onion, grated
1/4 cup chopped parsley
Salt
Pepper

Method
Preheat oven to 180 degrees Celsius. Prick the eggplants with a fork and place in the oven on a wire rack. Make sure to have a tray underneath that can catch any liquid from the eggplants. Bake for 40 to 60 minutes or until the eggplants are soft to the touch.

While hot remove the skin and chop roughly. Place the eggplant in a large bowl with the garlic clove and mash with a fork. Continue to work the eggplant into a smoother paste while add the breadcrumbs.

Add the olive oil and lemon juice alternately. Once to a desired smoothness stir in the onion, parsley and season with salt and pepper.

Allow to cool and place in the refrigerator to thicken slightly.

Note you can make this dip in a food processor however the final product will be a lot smoother.

Makes 2 cups

Bon Appetite

This Week’s Recipe: Baked Cherry Pudding with Chocolate Sauce

Why Cherry Pudding with Chocolate Sauce?

This pudding is similar to traditional steamed puddings, yet fuss free in comparison to the hassle of baking in a steam bath and ensuring your pudding doesn’t get wet in the process.

Chocolate and sour cherries are fantastic together, and in this dessert they are just perfect. While baking the cherries get hot and steam slightly, keeping the pudding moist while creating a light and spongy pudding to mop up the bitter chocolate sauce with.

Ingredients
20 g butter, melted
150g caster sugar
300g morello cherries, drained
330g plain flour
1/4 heaped teaspoon baking powder
Pinch salt
225ml full cream milk
225ml cream
1 teaspoon vanilla extract
4 eggs

250g dark cooking chocolate
100ml cream
1 teaspoon vanilla extract
2 teaspoon cherry liqueur

Method
Preheat oven to 200 degrees Celsius. Brush a ceramic or glass baking dish (1.5 litre capacity) with melter butter and sprinkle with caster sugar. Make sure to reserve the rest of the butter and sugar for the pudding mix.

Sift the flour and baking powder together. Tip into the bowl of an electric mixer and add the salt and sugar. In a separate bowl whisk together the cream, milk, vanilla, melted butter and eggs. With the mixer running slowly pour in the cream mixture until a smooth batter is formed.

Arrange the cherries over the base of the sugared dish and pour over the batter. Bake for 15-25 minutes until the top is golden and the pudding is pulling away from the edges.

While the pudding is baking make the chocolate sauce by breaking the chocolate into small pieces and placing in a saucepan. Add the cream and gently heat. When the cream and chocolate have combined, stir in the vanilla and liqueur.

To serve cut a wedge of pudding and drizzle with hot chocolate sauce.

Serves 6-8

Bon Appetite

Make your own...Easy Marinated Olives

These olives are my cheat’s version of marinated olives you buy at any good deli.

I came up with this method last Christmas when I realised I had left it to late to marinate olives (the proper way) for gifts that I had promised.

This method is so simple yet tastes even better than ones that have been marinated for 2-3 weeks, plus you get to enjoy them with 28 hours of marinating.

Mix and match flavours and olives (however make sure they are ones in a salty brine to add thay tang you look for in a good marinate olive) to create your own favourites.

Ingredients
200g pitted kalamata olives, drained
4 slices of lemon, 2mm thick with the skin on
1 garlic clove, sliced thinly
2 teaspoon dried chilli flakes
3 dried bay leaves
1 sprig rosemary
125ml vegetable oil
125ml olive oil
1 jam jar with lid

Method
Preheat oven to 180 degrees Celsius. Place olives on a lined baking tray along with the lemon slices and place in the oven. After 10 minutes remove the lemon slices and set aside.

Place a clean dry jam jar in the oven on a separate rack with the lid off and leave for 5 minutes to sterilise. Take out carefully and fill with the lemon slices, garlic, chilli and herbs.

Return the olives to the oven and continue to bake for another 10 minutes, or until salt crystals start to form (you want to most of the moisture in the olives to evaporate and the olives to get hot). Once hot place in the jam jar.

In the meantime in a small saucepan heat the vegetable and olive oil until ripples form on the surface. Once hot pour over your olives and seal tightly with a lid. Turn the jar upside down and allow to cool. Once at room temperature I like to store them in the refrigerator.

Makes 1 jar. Keeps for 2-3 months refrigerated, 1 month in the cupboard.

Bon Appetite