Make Your Own… Shortcrust Pastry

A versatile, light and buttery pastry is a must for quiches, tarts, pies and pasties.

Shortcrust pastry is easy to prepare yourself and can be frozen for later use. I always find homemade pastry has a much better crumbly texture and tastes far better.

Ingredients

2 cups plain flour, sifted

155g cold butter, chopped

Iced water

Method

Place the flour and butter in a food processor and process until the mixture resembles fine crumbs.

Add enough iced water to just form a soft dough (the amount of water will vary according to type of flour, but usually 2-3 tablespoons is enough).

Remove the dough from the food processor and knead lightly. Wrap in cling film and refrigerate for 30 minutes, before rolling (to prevent shrinkage while baking).

Tips: For Sweet shortcrust pastry add 3 tablespoons caster sugar to your flour.

If freezing, allow the pastry to defrost in the refrigerator for 1 hour before rolling. Shortcrust pastry will keep in the freezer for up to 3 - 5 months.

I tend to put my lined pastry tart (or other dish) in the refrigerator for 10 minutes before baking to help keep its shape and crumbly texture.

This recipe gives enough pastry for a 25cm fluted tart case.

Australia Fair with Australian Country Women's Association

I am excited to share with you snippets from my latest work, cooking and food styling for Country Style Magazine (Oct/Nov 09).

The recipes are from a quintessential cookbook for any Australian to own – Country Women’s Association Cookbook. They are tried and tested, simple yet delicious recipes that bring a little needed nostalgia of an Australian country woman's life.

Lemon Tarts (a recipe I created from

different sections of the cookbook)

Licking the spoon! -cake batter

in a pudding bowl

Gundowringa Scones (named by Ivy after a
family property) and the best
strawberry jam

This Week’s Recipe: Moroccan Spiced Carrot Salad

Why Moroccan Carrot Salad?

Although I have not yet been, when I think of Morocco I picture souks full of colour and rich smells, pastry shops that ooze sweetness with honey soaked cakes and lots and lots of delicious tagines – all something of a fantasy, really.

While simple, the flavours that have developed into Moroccan cuisine come from a rich culture of Arabic, Persian and Andalusian influences.

When I think about Moroccan cuisine, I am always excited. The mixture of sweet and spiced, salty and sour work beautifully to create simple old world dishes that taste complex, exciting and modern.

The spices in this salad enhance the sweet, yet earthy flavour of carrots while the lemon and onion balance the sweetness and add a necessary sour bite.

This salad is beautiful as a main or delicious served with simple fish or meat and is a perfect salad to prepare the day a head.

Ingredients

1 kilo carrots, peeled and cut into 1cm thick 5cm long batons

1 garlic clove, finely chopped

2 lemons, juiced

1 teaspoon orange zest

1 teapsoon dried mint

1/4 teaspoon paprika powder

1/4 teaspoon cinnamon

1/4 teaspoon ground cumin

1 red onion, finely sliced

3 tablespoons olive oil

1 tablespoon flat leaf parsley, finely chopped

1 tablespoon black sesame seeds (optional)

Salt

Pepper

Method

In a large bowl whisk together the garlic, lemon juice, orange zest, dried spices, oil, salt and pepper.

Boil the carrots for 6 minutes in boiling water. Drain and toss while hot in the dressing. Add the onions and allow to cool. The carrots should just be tender and will soak up the dressing.

To serve, sprinkle with sesame seeds and parsley.

Serves 4 as a main or 8 as a side.

Bon Appetite

Make Your Own...Potato Gratin

Potatoes are a staple at many dinner tables and consequently can become somewhat ordinary. Potato gratin, however, is nothing but ordinary.


This is a modern version of a classic, however remains a favourite and is perfect with any meal. Unlike traditional gratins, this version is not heavily coated with cream, cheese or butter, instead cream is used to coat and bind, helping the potatoes stay moist and stick together while baking.


The result a deliciously light potato ‘bake’ consisting of delicate layers of tender potato with a subtle creaminess.


Ingredients


1.2 kilo bintje potatoes, peeled and sliced 1/8th inch thick

2 garlic cloves, peeled and sliced thinly

1 bay leaf

300ml thickened cream

1 teaspoon butter, softened

Salt

Pepper


Method


Preheat oven to 180°C (160°C fan forced).


In a saucepan over a medium heat, bring the cream, garlic cloves and bay leaf to a simmer. Turn off the heat and allow the garlic to infuse into the cream. Remove the bay leaf once cool.


Line the bottom of a small baking tin, or a ceramic casserole dish with baking paper and rub the sides with butter.


Place the sliced potato in a large bowl and cover with the infused cream. Season with salt and pepper and toss to coat each slice.


Layer the potatoes, overlapping slightly, in a single layer. Continue until all the potatoes are used and season with a little more salt and pepper.


Bake for 1 hour, or until the potatoes are tender and the top is golden brown.


Allow to cool for 15 minutes before serving.


Potato gratin can be made the day before. Bake for 40 minutes until the potatoes are just tender. Remove and cool before refrigerating.


To serve heat oven to 200°C (180°C fan forced) and bake for 15 minutes until hot and golden.


Serves 4 as a side to a main.


Bon Appetite

This Week’s Recipe: Honey Cake

Why Honey Cake?

Also known as lekach, honey cake is a typical European holiday food, especially around Rosh Hashanah (Jewish New Year). Lekach in Hebrew means portion - the cake thus, is served with hope of being blessed with a ‘goodly portion’ for those who observe Jewish tradition.

Honey cake is also popular at Rosh Hashanah, as most food served is somewhat sweet (a tradition that is over 1,500 years old) representing the sweetness to be had in the New Year.

While this cake is mostly popular around Jewish New Year it is a beautiful cake for any occasion.

It is rich and moist, yet not sickly sweet as some may assume (somehow the honey adds flavour and depth as apposed to a heavy sweetness). There is a delicate balance between the sweetness and spice that makes this cake so superb. If enjoying on a holiday or any other day, honey cake is sure to make you wish for all the sweeter things in life.

Ingredients

500g plain flour, sifted

3 teaspoons baking powder, sifted

3 teaspoons bicarbonate of soda, sifted

200g light brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon dried ginger

1/2 teaspoon mixed spice

2 eggs

250g butter

300ml honey

300ml milk*

1 tablespoon flaked almonds

*Kosher alternative 200ml vegetable oil instead of butter, 3 eggs instead of 2, 1cup of strong black coffee instead of milk.

Method

Preheat oven to 190°C (170°C fan forced).

Grease and line a 25cm springform tin. Melt the butter and honey in a saucepan over a gentle heat (if using oil, heat the honey and whisk with the oil). Add the milk and allow to cool.

Put the sifted flour in a bowl along with the baking powder, bicarbonate of soda, cinnamon, dried ginger and mixed spice. In another bowl whisk together the brown sugar and eggs.

Whisk the honey mixture and eggs together before adding it to the flour.

Whisk the mixture until smooth and pour into the greased tin. Sprinkle with almonds and place in the oven.

Bake for 1-1 1/2 hours. The cake is ready when a skewer comes out clean. The cake will sink slightly in the middle when it is cool.

Allow to cool in the tin for 15 minutes before transferring to a wire rack.

Serves 10-12

Bon Appetite

Make Your Own…Vegetable Frittata

An Italian omelette or a crust less quiche, whichever way you look at it a frittata is an easy way to create a meal (even when you open the fridge and fear you might not have anything to eat).

Most of us will agree that somewhere in your fridge you will have a few eggs and odd vegetables lying around - the key ingredients for a delicious frittata.

Made with cheese, eggs, milk or cream and an array of fillings frittatas can be served either hot or cold making it an easy meal for any occasion.

If you choose to use left over vegetables you will need 2 and 1/2 cups of vegetables in total for this recipe.

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

4 small zucchini, finely diced

1/3 cup frozen peas

1 tablespoon mixed chopped herbs, such as parsley, chives and mint

4 eggs

1/2 cup Parmesan, freshly grated

50 ml cream or milk

1/3 cup haloumi, fetta or ricotta, crumbled

Salt

Pepper

Method

Preheat oven to 200°C (180°C fan forced). Heat 1/2 tablespoon olive oil in a frying pan over a medium heat. Add the onion and cook for 8 minutes or until soft. Transfer to a bowl and allow to cool slightly.

With the same frying pan heat 1/2 tablespoon olive oil and add the zucchini. Season with salt and pepper and cook for 6 minutes or until just tender. Transfer to the bowl with the cooked onion and leave to further cool.

In a large bowl whisk together the eggs, cream (or milk) and Parmesan and season with salt and pepper. Fold the vegetables herbs and extra cheese through the egg mixture and allow to stand.

Heat a 26cm diameter ovenproof (measured form the top rim) frying pan over a medium heat for 3 minutes. Add the rest of the oil and allow to heat for 1 minute before pouring in half the egg mixture.

Allow to cook for a minute before tilting the pan away from you and pulling some egg mixture towards you with a spatular (allowing the runny egg mixture to flow to the bottom of the pan). Continue to do this 3 times before adding the rest of the filling.

Cook for 4 minutes over a medium heat and place in the oven*.

Bake for a further 5 minutes or until the centre of the frittata is just set.

Remove from oven and allow to cool for 5 minutes.

To serve, slide the frittata onto a board and cut into wedges, or refrigerate until desired.

Serves 4

Bon Appetite

*If you do not have an oven proof frying pan, simply slide the frittata onto a chopping board after 4 minutes, invert the frying pan over the frittata and with your hand under the chopping board flip the frittata back into the pan. Continue to cook for 5 minutes and serve.

Yogurt, Raisin and Palm Sugar Scones

Ingredients

1 teaspoon dried  yeast

1/4 cup luke warm water

150g granulated palm sugar, (use brown sugar as a substitute)

100g raisins, soaked in warm water for 10 minutes

2 1/2 cups plain flour, sifted

2 tablespoons wheat bran

1 teaspoon baking soda, sifted

1 teaspoon salt

70g butter, melted

100g natural greek style yogurt

2 eggs

Method

Preheat oven 180°C. In a small bowl mix the yeast, a pinch of palm sugar and the tepid water. Leave to stand for 5-10 minutes or until the yeast is foamy.

In a large bowl mix together the flour, wheat bran, baking powder and salt. Roughly chop the palm sugar and fold it through the flour.

Drain and add the raisins and yeast to the flour.

In a separate bowl whisk together the yogurt, butter and eggs. Fold the egg mixture into the flour until just combined.

Line a baking tray with greaseproof paper and with a medium sized ladle spoon the scones evenly on the tray.

Bake for 10-15 minutes or until golden.

Serve along side your morning tea or coffee.

Makes 8

Bon Appetite

Make your own…Sambal Badjak

A delicious Indonesian condiment made with chillies, sambal Badjak is a chilli fan’s best friend.

Used in Indonesia as a condiment, an ingredient and as the base of many dishes, sambals come in many different varieties. From a fresh chilli condiment mixed with spices and vinegar (sambal ulek/oelek), a salty chilli condiment, mixed with shrimp paste (sambal terasi) and my favourite Sambal Badjak.

Sambal Badjak is one of the few cooked versions. Mixed with chillies, tomatoes, onions, garlic, brown palm sugar, tamarind, and shrimp paste this version has the heat one expects from a sambal while delivering a robust sweet yet sour flavour.

In Indonesia I ate Sambal Badjak for breakfast with fried eggs (and with kecap manis), for lunch with meat and vegetables and for dinner with curries and rice.

Ingredients

8 red cayenne chillies

4 birds eye chillies

1 medium brown onion, peeled and cut in half

1 tomato, chopped

4 cloves garlic, peeled

12 candlenuts

1 teaspoon ground ginger powder

1 teaspoon terasi (Indonesian shrimp paste)

4 teaspoons brown palm sugar (or brown sugar)

1 teaspoon tamarind paste

1 lemon grass, bruised and tied in a knot

25g Coconut cream

6 tablespoons vegetable oil

Salt

Method

In a food processor mix the chillies, onion, garlic and candlenuts into a coarse paste. Add the ground ginger, terasi, tomato and palm sugar and blitz to mix together.

Heat the oil in a large fry pan over a low heat. Add the mixture and fry for 8 minutes or until the onion is soft. Add the tamarind, lemon grass, coconut and salt and simmer until the mixture is darker in colour and the oil starts to float to the surface. This should take around 30 minutes (the longer you cook your sambal for the sweeter and richer the flavour will be).

Remove the lemon grass. Let the sambal cool before storing in a jar. Refrigerate until needed. This sambal will keep in the refrigerator for up to 3 months.

This Week’s Recipe: Pear and Taleggio Risotto

Why Pear and Taleggio Risotto?

Taleggio, an Italian cheese from the Lombardy region, was already thought of as a delicacy in 1762, when Casanova discovered it for himself.

A soft and creamy cheese with a pungent aroma and decisive taste with an edible thin reddish rind, taleggio is delicious on its own or suburb, matched with sweet crisp fruit such as pear. Given the ease in which it melts, taleggio is a masterpiece when matched with simple risottos.

This risotto is one of my favourite ways of using taleggio as it reminds me of my favourite after dinner course – the cheese plate. The fresh crunch of sweet pear is the perfect finishing touch in this creamy cheese studded risotto, promising to have pleased even the likes of Casanova.

Ingredients

250g risotto rice

70g Taleggio cheese, cubed

1 medium William pear, sliced thinly into strips with the skin on

1/2 lemon, juiced

1 brown onion, finely chopped

20g Parmesan, freshly grated

1.5 litre hot vegetable or chicken stock

50g unsalted butter

3 tablespoons E.V.O.O

75ml dry vermouth or dry white wine

Salt

Pepper

Method

Place the pear in a small bowl and cover with lemon juice to prevent browning.

In a heavy bottomed pan melt the butter with the olive oil. Add the onion and cook over a low heat until soft and translucent. Add the rice and stir until all grains are coated in the butter and oil.

Add the vermouth and stir until evaporated. Ladle by ladle add the stock only adding more when the previous ladle has been absorbed. Stir and continue to add the stock until the rice is just cooked, about 20 minutes.

When the rice is just cooked, (there should still be a little bite in the centre of each grain) fold through the Parmesan and taleggio. Season with salt and pepper.

Just before serving fold through the pear.

Serves 2 generously.

Bon Appetite