This Week's Recipe: Olienbollen (Dutch Donuts)

Why Olienbollen?

Olienbollen are a dutch deep fried pastry that literally mean oil/oily balls. These light yeast dough treats are similar to common donuts, however are made by using 2 spoons to scoop dough into hot oil.

Studded with raisins and dusted with plenty of icing sugar oliebollen are a quintessential New Years eve in Holland, and one I am more than happy to partake in.

Besides being a much favoured tradition that stems from Germanic tribes in the Netherlands that ate fried treats during winter to ward off evil spirits (the fat was believed to help swords slip off their bodies instead of slicing and stabbing), they are also a great to enjoy along with a glass or two of bubbly.

Ingredients

200g plain flour

10g dried instant yeast

150ml tepid milk

1 egg

1 pinch salt

100g raisons

Vegetable oil, for frying

Icing sugar, for dusting

Method

In a small bowl whisk together the milk and yeast and leave to stand for 5 minutes or until it starts to form bubbles.

Whisk in the egg and in a large bowl mix together the flour, salt and raisons.

Leave to stand, covered with a damp tea towel for an hour, or until the dough doubles in size.

In the meantime heat a large pot with oil until to approximately 180°C.

Using 2 spoons dip each in the oil and spoon the dough between each one and let it slip into the oil.

Each oilebollen should be the size of an egg when it goes into the oil and will drop to the bottom of the oil before rising to the top and browning.

When the pastry is golden lift out and allow to drain on absorbent paper.

Dust with plenty of icing sugar and serve.

Makes 12

Note oliebollen can be made several hours before serving and eaten at room temperature or heated in the oven

Bon Appetite & Happy New Year

Make Your Own… Holiday Leftovers Salad

During Christmas and New Years many of us find ourselves with surplus leftovers from the Christmas turkey and ham to cheese, fruit, bread and cake!

I know that finding ways to eat up all of these is sometimes little stressful, or worse dull.

Leftovers can be tricky to use in a new and exciting ways during the weeks that follow, however there is just one simple rule. Keep it simple, light and always have variety.

I stress the last part about variety. I know from experience as one year after Christmas my mum used up all the left over ham in a very large macaroni and cheese – the result was my brother and I were left eating macaroni and cheese for at least the next 8 days.

And to this day have never eaten it since.

The following are not recipes as such, but more guideline and tips on how to create salads from some of your leftovers.

Firstly ham and turkey both freeze fabulously. Simply slice and package 4 or 5 slices of meat and freeze. Use it within 2 months on sandwiches, in omelettes or in pastas.

Bread can be dried out in the sun and blitzed in the food processor to make breadcrumbs, or torn and char grilled on the barbeque and added as an extra crunch to salads.

Fruit can be cut up and frozen and used in smoothies and frappes during the rest of summer.

Christmas cake and puddings can simply be eaten over the next month as long as they get wrapped up well after each use, or crumbled and mixed through ice cream.

The important thing to remember with leftovers are that the more you take them out of the fridge the shorter their life span will be and make sure that your left overs are frozen with in 36 hours of serving them.

Leftover Turkey and Pomegranate Salad
Ingredients
6 – 8 slices of left over turkey
1 pomegranate, seeded
1 Lebanese cucumber
200g baby spinach leaves
100g walnuts, chopped
30ml extra virgin olive oil
3 tablespoons (60ml) good quality red wine vinegar
Salt
Pepper

Method
Tear or slice the turkey into bite size pieces. Slice the cucumber lengthwise in half and then into thin slices.
In a bowl whisk together the walnuts, vinegar, salt and pepper. Gradually whisk in the olive oil.

In a large bowl toss the spinach leaves, pomegranate seeds, cucumber and dressing together.

Serve with the turkey scattered on top.

Serves 4

Leftover Ham, Peach and Cheese Salad

Ingredients

6-8 slices of left over ham
2 large peaches cut into wedges
200g rocket
Left over Brie, Camembert or Cheddar
1 small onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon Dijon mustard
2 tablespoons olive oil
60 ml white wine vinegar
Salt
Pepper

Method
Heat 1 tablespoon olive oil in a large frying pan. Add the onions and garlic and cook on a medium heat until they are translucent.

Transfer them to a bowl and whisk in the rest of the olive oil, mustard and vinegar. Season with salt and pepper.

For the salad tear or slice the ham into bite size pieces and toss with the peaches and rocket.

Toss the salad with the dressing and top with cheese broken or sliced into bite size pieces.

Serves 4

This Week’s Recipe: Sicilian Pesto

Why Sicilian Pesto?

I remember when Pesto alla Genovese, known more commonly as Pesto, came rapidly into fashion. While Italians, especially from Liguria, have dined on pesto as long as they can remember and think of it as common as olive oil, the rest of the world, or at least Australia took a while to catch up.

It was the early 90’s when pesto took off in a big way. It was the latest gourmet food trend. There were hot pastas with pesto, cold pesto pasta salads with added three-bean mix, creamy pesto pastas and minestrone became sophisticated with a teaspoon of pesto added just before serving.

Pesto however, is not in fact the name of the delicious basil and garlic sauce but rather a process of making it others like it. Coming from the word pestare which means ‘to stomp on’ (or to crush) it is a verb that describes the traditional method in which to make both Pesto alla Genovese the fragrant green basil, garlic and pine nut sauce and Pesto alla Siciliana a sauce with ripe tomatoes, almonds, basil, parsley and mint.

It is delicious and light, while rich and herbaceous - and for now I am happy that it has not become as popular as Pesto alla Genovese because it makes it more of a specialty when I make it.

Ingredients
4 large ripe tomatoes
100g blanched almondsgt
2 garlic cloves
Leaves from 1 large bunch of basil
Leaves from 1/4 bunch flat leaf parsley
Leaves from 1/4 bunch mint
3/4 cup olive oil
50g Parmesan, finely grated

Method
Score a cross in the base of each tomato then blanch in boiling water for 40 seconds. Remove and run under cold water.

Peel away the skin, quarter and remove the seeds.

In a food processor place the almonds and garlic. Process to a fine paste with a little olive oil.

Add the herbs and continue to process with a little more oil.

Add the tomatoes and the rest of the oil and process to desired consistency. Season with salt and Parmesan.

This pesto makes enough for 500g of cooked pasta to serve 4-6.

The pesto will keep in the refrigerator for 1 week.

Bon Appetite

Make Your Own…Brandy Custard

Christmas is always a special time of year. For me however, living in Australia is that little bit extra special.

Anyone living in Australia with a European background will share in the unique mish-mash that our Christmas brings.

While it may vary from family to family, Christmas in Australia needs to reflect the beautiful summer weather with plenty of seafood and seasonal fruit and vegetables. However some traditions, irrelevant of weather and surroundings, are a must.

The Christmas pudding and cake with brandy custard are a must.

Ingredients
560ml milk
185ml pure cream
4 egg yolks
100g caster sugar
1 teaspoon vanilla essence
60ml brandy

Method
Heat the milk, cream and vanilla in a medium saucepan over medium heat for 3 minutes or until it comes to a gentle simmer.

Remove from the heat.

Whisk together egg yolks and sugar in a bowl until light in colour and creamy. Gradually whisk in the milk mixture and return to a saucepan.

Place the saucepan over a medium heat and stir with a wooden spoon for 8 minutes or until the custard thickens and coats the back of a spoon.

Remove from the heat and stir in the brandy.

Transfer to a heatproof serving jug and serve warm, or cover with plastic wrap and store in the refrigerator.

Makes 3 3/4 cups or serves 10 people.

This Week’s Recipe: Candy cane peppermint creams

Why Candy cane peppermint creams?

A twist on the classic, this recipe for peppermint creams is the perfect treat for the Festive season.

Playing on the traditional kids Christmas lolly, the candy cane, these peppermint creams are loved by both adults and children alike.

Far more delicate in texture and taste, peppermint creams are the perfect sweet treat to enjoy alongside some of the indulgences that Christmas brings.

With dark chocolate adding that essential balance of sophistication to these kitsch candy cane coloured treats.

Ingredients

1 egg white
340g (2 3/4 cups) icing sugar, sifted
2-3 drops peppermint oil or essence
Red food colouring, preferably paster
70g dark chocolate (min 60% cocoa), chopped

Method
Line a baking tray with non-stick baking paper.

In a bowl whisk the egg whites until just foamy. Slowly add the icing sugar stirring to combine. The mixture should form a thick paste that is mouldable.

Mix in the peppermint.

Remove 1/4 of the mixture and place on a surface lightly dusted with icing sugar. Add a little red food colouring and knead until well combined.

Roll teaspoonsful of the white mixture into smooth balls and add a pinch of red here and there. Continue to roll until the red swirls in with the white. Gently flatten each ball in the palm of your hand and place on the lined tray. Leave in a cool place to dry for 30-60 minutes.

When they have dried slightly, melt the chocolate in a bowl over a saucepan of simmering water and set aside to cool slightly.

Dip one half of the peppermint creams into the melted chocolate and transfer to a wire rack to set

Store in an airtight tin.

Makes 20.

Bon Appetite

Make Your Own… Lime and Chilli Oysters

With summer in full swing all you is the perfect accessory – delicious oysters with a fragrant lime and chilli dressing.

This dressing is so easy to make and is perfect with oysters especially on hot sizzling days and balmy nights. The tartness of the dressing is fantastic with the creaminess of the oysters – especially on hot sizzling days and balmy summer nights.

Ingredients
2 dozen oysters
4 limes, squeezed (should make 150ml)
130g caster sugar
2 birds eye chillies, sliced in half
2cm piece ginger, sliced in half
1 red capsicum

Method

In a small saucepan place the limejuice, sugar, chillies and ginger. Bring to the boil over a medium heat.

Take off the heat and leave to cool completely before chilling in the refrigerator.

Using a peeler, peel 2-3 strips of skin off the capsicum and chop very finely (this will be used to look like chilli in the dressing, but without the intense heat).

Strain the lime chilli dressing and mix through the finely chopped capsicum skin.

To serve spoon over each oyster just before serving.

Makes 200ml.

This dressing will last in the refrigerator for up to 2 weeks without the added capsicum.

Coffee Almond Biscuits

Why Coffee Almond biscuits?

These coffee bean studded biscuits, not only look delicious but are effortless to make.

To me they seem like a rustic French macaron – the ingredients are more or less the same eggs whites, sugar and ground almonds, however the method is much simpler. Instead of whisking egg whites, to then beat the air out of them (this is what gives macaroons their unique texture, appearance and shape), you simple mix all ingredients together in a single bowl.

The result is a coffee flavoured nutty biscuit that is crunchy on the outside but moist and chewy inside.

They are perfect with that deserving hot coffee and even better while they bake your house will fill with a beautiful sweet coffee and nut aroma.

Ingredients
3 cups almond meal
1 cup caster sugar
2 tablespoons coffee liquor
3 egg whites
1 1/2 tablespoons espresso or strong good quality coffee
1/2 cup coffee beans

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

In a bowl mix together the almond meal, sugar, coffee liquor, egg whites and espresso. Mix to form a sticky paste.

On a lined baking sheet spoon a heaped teaspoon 3 cm apart. Top with a coffee bean and press lightly to flatten.

Bake for 15 minutes or until the biscuits comes off the baking paper easily and has a smooth golden brown base.

Makes 36

Make your Own… Pretzels

Pretzels originated in Germany, Austria and Switzerland during the middle ages, but today however are one of the most popular bar snacks throughout America.

As apposed to the small hard cracker like pretzels, this recipe is for the large soft ones.

Soft pretzels are easy to make but be warned, they are deliciously addictive. With a salty and hard exterior and a slightly salty and sweet chewy interior you can understand why they are a number one bar snack perfect along side a cold beer, or a gin and tonic – now all you need is a sports game to watch. Does cricket substitute for baseball?

Ingredients
500g plain flour
Pinch salt
4 packets (28g) active dry yeast
40g caster sugar
75g lard, softened and chopped finely
325ml, tepid milk
125ml salted warm water, for brushing
1 tablespoon coarse sea salt, for sprinkling

Method
Preheat oven to 200°C (180°C fan forced). In a bowl or food processor with a dough hook attachment mix together the flour, a pinch salt, yeast, sugar and the lard. Stir to combine and slowly add the milk until a moist dough forms. (Add the milk slowly as you may not need all of the milk depending on your flour and yeast.)

Cover with a damp cloth and leave in a draught free place for 15 minutes to rise.

After 15 minutes either by hand or with a dough hook kneed the dough until it is smooth and elastic. – This should take 15 minutes.

Dust your hands with flour and divide the dough into 12. Roll each ball into 40cm long rolls about 1cm in diameter. Roll each end slightly thinner and bring the 2 ends together. Twist the thin ends together and fold inwards to make a loose knot.

Place the pretzels in a greased baking sheet and brush with the salted water and sprinkle with salt.

Bake for 20-30 minutes, brushing the pretzels with more water twice again during the baking so they are crisp and golden.

Allow to cool and store in an airtight container.

Makes 12.

This Week’s Recipe: Nashi Pear and Cabbage Salad

Why Nashi Pear and Cabbage Salad?

I have forgotten how much I love a Nashi Pear.

Also known as Asian pear or apple pear, I remember them being extremely popular when I was in primary school. During the summer months if you wanted to fit in with the trends, you needed to have a nashi pear in your lunch box.

A cross between an apple and a pear, the nashi pear is nothing like sweet and tender European pears. Instead, they have a higher water content, giving them their characteristic crisp and grainy texture.

A salad is a fantastic way to enjoy this beautiful summer fruit.

A light dressing with a hint of Asian flair and crunchy earthy cabbage are both perfect matched with thin slices of this sweet crunchy and juicy pear.

When buying nashi pears look for large fruit that are firm and fragrant. Also look for ones that are wrapped in the unique white or purple lattice protective wrapping, as the high water content means they can bruise easily.

Having remembered this characteristic wrapping I am now not sure if the popularity at school was in fact the delicious fruit, or what accessories we could make from the wrapper…

Ingredients
300g cabbage, shredded
1 large nashi pear or Asian pear, thinly sliced
1 teaspoon sesame oil
2 tablespoons white rice vinegar
1 teaspoon Mirin
1 tablespoon caster sugar
1 tablespoon vegetable oil
Chives
Salt
Pepper

Method

In a bowl whisk together the sesame oil, sugar, vinegar and vegetable oil. Season with salt and pepper.

In a bowl toss together the cabbage and pear and dressing and garnish with chives.

Serves 4

Bon Appetite

Make Your Own… Bubble and Squeak

Bubble and Squeak is a traditional English dish made up of left over vegetables (normally from a roast dinner) that are fried in a little butter.

In my family however bubble and squeak was never made from left overs as it was so popular.

I can remember my dad cooking potatoes, carrots and peas all to be added to his famous bubble and squeak.

Traditionally bubble and squeak is made by frying all the left over vegetables plus some bacon or left over roast meat with mashed potato until it browns and becomes crispy on the bottom.

In my family we always added some egg to help bind all the ingredients together and bacon was essential.

The recipe below is based on my fathers, however feel free to use the method along with left overs in your fridge. I find this recipe very handy to have at this time of year, as there always seems to be too much food in my fridge, plus it is great eaten cold the next day with some HP sauce.

Also note my fantastic new kitchen gadget - a condiment gun!

Ingredients
500g sebago potatoes, peeled, cut into 4cm pieces
2 carrots, peeled, finely diced
1/8 (320g) savoy cabbage, finely shredded
4 rashes bacon, finely chopped
1 brown onion, finely chopped
100g frozen peas
2 tablespoons olive oil
2 eggs, beaten
40g butter, chopped
Salt
Pepper

Method

Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 15 minutes or until potatoes are tender. Drain well. Transfer to a bowl and roughly mash.

Fill saucepan with salted water. Bring to the boil over high heat. Add carrots and cabbage and cook for 2 minutes or until tender. Drain. Rinse under cold water. Drain well and add to potato.

Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add onion and bacon and cook for 3 to 4 minutes or until the onion is soft. Add the peas and toss until tender.

Add this mixture to the potatoes along with the egg and mix well.

Season with salt and pepper.

Heat butter and remaining 1 tablespoon oil in a non-stick frying pan over low heat. Add vegetable mixture, spreading evenly over base. Cook for 20 to 25 minutes or until base is golden and crisp.

Serve hot or cold with your favourite condiment.

Serves 4

This Week’s Recipe: Preserved Lemon and White Bean Dip

Why Preserved Lemon and White Bean dip?

This is a deliciously simple dip that once again proves that sometimes the simple things in life are the better.

I often make this dip in the warmer months when it is too hot to eat and you just feel like grazing. I either enjoy it as a dip with bread or fresh vegetables or serve it under a grilled piece of fish or meat. It is exceptionally good along side my olive oil poached tuna.

The preserved lemon adds a fantastic fresh and zingy flavour, the rosemary a herbaceous depth and the beans are creamy and filling.

Ingredients
1 x400g can good quality cannelloni beans, drained and rinsed
1/4 cup olive oil, plus extra for serving
1/4 preserved lemon, flesh discarded, chopped
1 tablespoon lemon juice
1 clove garlic, finely chopped
1 teaspoon finely chopped rosemary
Salt
Pepper

Method
Place beans in a food processor with oil, lemon, garlic and rosemary. Season with salt and pepper.

Process until smooth.

Heat a little extra olive oil in a saucepan until warm and drizzle over the dip. The warm oil will highlight the rosemary and freshness of the preserved lemon.

Note: This dip improves with age and can be made up to 2 days a head of time. Simply omit the warm olive oil until serving.

Bon Appetite

Make Your Own…Parmesan Cheese Sticks

Parmesan cheese sticks are a classic that are not going anywhere any time soon. Pastry twisted and baked with cheese have been a popular nibble before dinner parties, at cocktail parties and picnics for as long as I can remember.

Even today you see heaps of varieties at the supermarket ready for the next social event.

I have to be honest though and admit I am not a fan of store bought cheese sticks. To me they taste stale and the cheese always artificial.

I prefer to make my own as they are dead easy and taste far far better.

Ingredients
2 sheets ready rolled puff pastry
50g butter, melted
165g freshly grated Parmesan cheese
1/4 teaspoon dried chilli flakes
Salt
Pepper

Method
Preheat oven to 200°C (180°C fan forced).

Lightly brush the pastry with butter, and then sprinkle with 1/4 cup of cheese and a pinch of chilli and season with salt and pepper. Fold each sheet in half, bringing the top edge down towards you.

Brush the tops of each sheet again with butter and sprinkle with 2 tablespoons cheese and a pinch of chilli flakes.

Using a sharp knife cut the dough vertically into 1 cm wide strips. Hold each end of the pastry strip and stretch and twist in the opposite directions.

Lie on a lined baking tray and bake for 10 minutes or until puffed and lightly brown.

This Week’s Recipe: Multicolour Sushi

Why Multicoloured Sushi?

The name might sound a little funny, however it is the best way to describe it.

This sushi all came about because I, being an absolute ‘foodie’ (meaning that although I may be swamped creating, testing, photographing and styling recipes all while working at my paid job and having a fridge full of food to eat) thought it would be a great idea to make sushi for dinner.

Being a little over worked and tired, I started to cut the carrots and cucumber into batons but before I realised it I had cut them all into brunoise.

I carried on and decided to mix the vegetables into the cooked rice along with some cooked tuna. The result was a very eady sushi to roll that not only looks lovely but taste great too.

What I really love about this sushi is that no matter what bite you have you always have a mouthful of flavour and not just rice!

Enjoy making it at home for friends or family (it is a great recipe for young chefs to make too).


Ingredients
1 cup sushi rice
3 tablespoons rice wine vinegar
1 teaspoon sugar
4 sheets noir,
1 carrot, finely chopped
1 Lebanese cucumber, finely chopped
1 tin of good quality tuna
soy sauce
pickled ginger
Bamboo mat

Method
Place rice and 1 1/2 cups water in a saucepan, cover and bring to the boil. Reduce the heat to a simmer and cook for 10 minutes.

Turn off the heat and leave covered for a further 10 minutes.

Whisk together the sugar and vinegar until dissolved.

Spread the rice onto a tray and sprinkle with the vinegar. Leave to cool. When cool mix through the cucumber and carrot.

Lay a nori sheet shiny side down. Place rice on the sheet leaving 1 cm at each end. With wet fingers press the rice until it is 1/2 cm thick.

Start to roll up from the end that is closest to you. Continue to roll tightly by lifting the bamboo mat as you go. Wet each end and push gently to seal.

Slice the sushi into 1 inch long pieces with a sharp wet knife.

Serve with soy sauce and pickled ginger.

Make 16 pieces of sushi.

Bon Appetite

This Week’s Recipe: Crispy Eggplant, Miso and Bean Sprout Salad

Why Miso Eggplant and Bean Shoot Salad?

During winter I love drink hot miso, I love the robust salty flavour and the way it fills me up when I get one of those snack attacks but don’t want to attack the waist line.

Come spring and summer however and I find that I am not as inspired to satisfy my miso cravings with a hot beverage.

This summer I don’t plan on missing out.

This salad is my first miso summer inspired recipe and it is already a favourite.

Fried eggplant not only has a great texture to it, but also a great flavour. Don’t worry too much about the oil-frying factor in this salad. If your oil is hot enough the eggplant will crisp without getting too soggy and oily. Plus any excess oil from the eggplant flavours the dressing, which purposely has none.

Enjoy this salad as a light lunch or matched with any Japanese inspired dishes.


Ingredients
1x 400g eggplant, cut into 3 cm cubes
250g cherry tomatoes cut in half
100g bean sprouts (Chinese mung bean shoots)
Vegetable oil
Picked coriander leaves for garnish

For the dressing
1 teaspoon red/white miso paste
1 tablespoon soy sauce
2 tablespoons white vinegar
1 teaspoon caster sugar
1 teaspoon freshly grated ginger

Salt
Pepper

Method
In a large frying pan heat 1 cm of vegetable oil until smoking hot. Carefully add the egg plant (they may spit a little) and cook for 8 minutes or until golden brown, making sure to turn them every few minutes or so. Remove and drain on absorbent paper.

In the meantime in a bowl whisk together the ingredients for the dressing until the sugar and miso dissolve. Season with a little salt and plenty of pepper.

In a large bowl toss the tomatoes, bean sprouts eggplant and dressing and garnish with coriander leaves.

Serves 4 as a side.

Bon Appetite

Make Your Own… Tangy Lemon Dressing

Summer heat means salad season. When it is too hot to eat a big meal, salads are the perfect answer.

They do however have a reputation for being a little bit boring. To me an interesting salad always lies in the dressing.

This lemon dressing is nothing but boring. It is bright and fresh with subtle flavours that give it an extra something.

Toss it through a simple leafy salad, or any of your favourites. I personally love it on a salad of cherry tomatoes, avocados and lettuce. The sourness of the lemon is great with the creaminess of avocadoes as well as making the tomatoes taste sweeter.

This salad dressing will keep in the fridge for 2 weeks.

Ingredients

21/2 lemons, juiced
2 teaspoons caster sugar
1 clove garlic, crushed
1 teaspoon Dijon mustard
180ml olive oil
Salt
Pepper

Method
Stir lemon juice, sugar, garlic and mustard together until sugar dissolves, then whisk in both oils and season.

Allow the dressing to stand for 10 minutes at least for the garlic to infuse.

Store in the refrigerator for up to 2 weeks.

Makes 250 ml.

This Week’s Recipe: Strawberry and Frangipane Tart

Why Strawberry and Frangipane tart?

Frangipane is a classic French term that refers to a sweet filling made from and flavoured with almonds. It can be used to fill anything from cakes, tarts and other sweet pastries.

I was inspired to make this strawberry and almond filled tart after watching the film Julie and Julia. In short this film, based on a book by Julie Powel, depicts the early culinary career of chef Julia Child, and the life of a newly 30 year old Julie Powel who aspires to cook 524 recipes (in a year) from one of Julia Child’s famous cook books, Mastering the Art of French Cooking.

Julia Child, an American living in France after WWII did what no other woman had done before and attended a professional course at the prestigious French culinary school Le Cordon Bleu.

Fifty or so years on, I also attended Le Cordon Bleu school, London and started my Grand Diplome de Cuisine et Patisserie.

Frangipane, was one of the first fillings I learnt to make in Patisserie class. We used it in every thing from custard fruit tarts glazed with jam, to Danish and the classic Pithivier. I will never forget the excitement I had when I took home my first tart, filled with frangipane and decorated with fruits and berries. I rode on the tube thinking that it was the best tart that any Patisserie in Paris would have seen.

This simpler version is deliciously easy, with a sweet buttery almond filling studded with strawberry compote all encased with in a crisp inside a sweet crust sweet crust.

Enjoy it for afternoon tea, dessert or at a picnic.


Ingredients
1 quantity of sweet short crust pastry

For the compote
250g punnet of strawberries
1/3 cup caster sugar
Zest of half a lemon

For the Frangipane
100g butter, softened
1/2 cup (100g) caster sugar
1 egg
1 egg yolk
1 cup (100g) almond meal
1/4 cup (40g) plain flour, sifted
1 tablespoon flaked almonds

Method
Preheat oven to 180°C fan forced.

Make the pastry and chill for 30 minutes.

For the strawberries. Wash and hull and cut in half. Place them in a small saucepan with the sugar and lemon zest.

Cook on a medium heat for 15 minutes, or until the strawberries start to soften. Take off the heat and allow to cool.

Using a rolling pin, roll the pastry out between 2 sheets of baking paper into a 3 mm thick disc. Line a 22cm round fluted tart pan (with a removable base) with the pastry making sure to press it evenly into the corners. Trim any excess and refrigerate for 10 minutes.

Prick the base 4-5 times with a fork. Line the tart with baking paper and fill with dried beans and bake for 10 minutes. Remove the beans and paper and bake for a further 7 minutes or until the pastry looks dry.

Meanwhile for the frangipane beat the butter and sugar together with an electric beater until light and fluffy. Add the eggs and beat for another 2 minutes.

In a separate bowl mix together the almond meal and flour and fold into the butter and egg mixture.

Spoon the frangipane into the prepared tart and top with strawberries. Using a teaspoon push some of the strawberries under the frangipane mixture and sprinkle the flaked almonds.

Reduce the oven to 160°C fan forced and bake for 30-40 minutes or until the frangipane has set.

Dust with icing sugar and serve.

Serves 8

And as Julia Child always said

Bon Appetite

Make Your Own... Chilli Salt

A chilli lover is forever.

Chilli, a hot spicy ingredient that is feared by some and loved by others, is a unique taste that comes in many different forms and flavours but simply can’t be imitated.

This chilli salt is a must for any chilli fan. It is simple yet delicious and before you know it you will be using it on everything (except hopefully not your cereal).

For the rest of you who are still not sure about the chilli, make this salt and delve into the dark side.

This salt is the perfect way to dabble in the beauty of chillies, as you can use as much or as little as you like on anything at all. Added sugar to chilli salt, for me is essential and is what makes this salt taste so good.

Sugar balances out the sharpness of the salt and the heat from the chillies leaving you with a spicy flavour sensation that is remarkable to say the least.

Try it on pastas, sandwiches, salads, popcorn, grilled meats and fish.

Ingredients
10g (22) dried chillies
2 tablespoons caster sugar
100g sea salt flakes

Method
In a food processor, place the dried chillies and blitz for 1 minute, or until they are crumbly and flaky in texture.

Add the salt and sugar and blitz until well combined and the chillies are ground down to your desired consistency – personally I like the salt to still have chilli seeds scattered whole throughout it.

Store in an airtight container.

Makes 150g of salt.

This Week’s Recipe: Penne with Zucchini, Mint and Ricotta

Why Penne with Zucchini?

As much as I love pastas that are rich in flavour with a sense of the time put into making them, I also enjoy simple light pasta dishes that celebrate a few ingredients and a simple method. This pasta is one of the later and is perfect for the warmer months ahead.

The ingredient list is small and simple and can be bought in one grocery shop. Besides tasting great with a light sauce made by ricotta, a dab of butter and the natural juices from the zucchini, this pasta also seems to be a huge hit with kids of all ages.

To be honest I do not cook for small kids very often (as I don’t have any of my own). I do however, have friends who ask me what are some dishes that are ‘sophisticated’ yet their children will enjoy, without feeling like they themselves are eating from the kids’ menu – again.

Ingredients

320g penne

4 medium zucchini, grated

3 cloves garlic, thinly sliced

1/3 cup mint, chopped

1/4 cup flat leaf parsley. Chopped

100g ricotta

30g butter

60g shaved Parmesan

Salt

Pepper

Method

Bring a large saucepan of water to the boil. Add 1 tablespoon salt and bring to the boil again and add the penne. Stir frequently and cook for approximately 6 minutes or until al dente.

In the meantime grate the zucchini and season with salt and pepper.

Melt the butter in a large saucepan over a medium heat. Add the garlic and cook for 3 minutes or until soft. Turn the heat to high and add the zucchini. Toss the zucchini for 1 minute or until liquid starts to release from the zucchini.

When the pasta is cooked, drain and add to the zucchini. Add the ricotta and fold the ingredients together. Season with salt and pepper.

Just before serving fold through the mint, parsley and Parmesan.

Serves 4

Bon Appetite

For an adult only alternative, serve sprinkled with dried chilli flakes.

Make Your Own… Sugar Coated Rose Petals

What I love about sugar coated rose petals, besides the prettiness, is that they taste fantastic too.

Try eating a rose petal straight from the rose and it will taste slightly bitter, chewy and limp, leaving you with a funny texture in your mouth.

Sugar coat them and they not only taste beautiful, but that unique rose aroma and flavour is somehow enhanced and sweetened. They also become light and crisp – somewhat like a delicate rose candy.

Use these rose petals to decorate any dessert from chocolate mousses, semifreddos, custards and cakes.

I especially love using them to decorate my Hummingbird and Pistachio Lemon Syrup Cake. While making both cakes look beautiful they add a beautiful flavour too.

Ingredients

Rose petals

1 egg white

Caster sugar

Method

Gently whisk the egg white until they just look foamy. Place enough sugar in a bowl to cover the base about 1 cm deep.

Dip each rose petal in the egg white. Gently pat the petal on some kitchen paper to remove excess egg white and dip into the sugar. Coat each petal evenly in sugar and place on a cooling rack.

Repeat with the rest of the rose petals, making sure not to over lap any, as they will stick together while drying.

Leave to air dry completely for 12 hours, or overnight. Store in an airtight container for 2 days.

For a vanilla scented sugar crusted rose petals, add the seeds from half a vanilla pod to the caster sugar and process in a food processor for 2 minutes to break down the seeds.

This Week’s Recipe: Hummingbird Cake

Why Hummingbird Cake?

An all time Southern American favourite, the hummingbird cake made its first appearance in Southern Living Magazine in 1978.

What might have started as a variation on a simple banana cake, submitted to the magazine by Mrs. L.H. Wiggins, soon became one of the most sort after desserts around the southern states.

A beautiful cake filled with banana, crushed pineapple, coconut, ground cinnamon and ginger is light yet moist and flavourful. In a typical American fashion, the cake is decorated with a cream cheese icing, not to mention the essential iced layer in the middle.

This cake is a must for the warmer months ahead; with its tropical flair it is sure to please the crowds.

With such a unique name it is a pity, Mrs L.H Wiggins did not follow through with an explanation. Over the years, however, there have been many theories, some of which I think take the cake:

•Hummingbirds are known for drinking only sweet enough nectar from flowers. This cake is just as sweet.

•Containing bananas and pineapples, which are popular in the tropics, especially Jamaica, this cake uses the national bird of Jamaica for its own name.

•This cake is that delicious that it makes you HUM with delight while eating it.

Ingredients

450g tin crushed pineapple, well drained (reserving 60ml syrup)

150g (1 cup) plain flour

90g self-raising flour

1/2 teaspoon bicarbonate of soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

220g (1 firmly packed cup) brown sugar

45g (1/2 cup) desiccated coconut + 2 tablespoons for decorating

1 medium banana, mashed

2eggs

180ml (3/4 cup) vegetable oil

For the Icing

40g butter, softened

60g cream cheese, softened

240g (1 1/2 cups) pure icing sugar, sifted

1 teaspoon vanilla extract

1 teaspoon finely grated orange rind

Method

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

Sift the flours, bicarbonate of soda and ground spices together in a large bowl. Add the banana, pineapple and 1/2 cup coconut and mix together.

In a separate bowl whisk together the eggs, brown sugar, pineapple juice and vegetable oil and fold through the flour mixture.

Line a 22cm spring form pan with baking paper and pour in the cake batter.

Bake on the middle rack for 30-40 minutes, or until a skewer comes out clean.

Allow to cool in the tin for 10 minutes before turning out onto a wire rack.

In the meantime beat the butter and cream cheese together with an electric beater until light and fluffy. Add the vanilla essence and orange zest.

Gradually add the icing sugar and beat until all sugar is dissolved (you can test this by rubbing a tiny amount of icing between your fingers, if you feel tiny grains of sugar continue to beat until they dissolve).

When the cake is cool, cut in half horizontally with a serrated knife. Place the base, bottom side down on a platter and spread 1/3 cup of icing all the way to the edges.

Carefully place the other half of the cake, with the top facing up on top of the icing and press together. To make lining the cake back together easier, I mark one side with a little vertical cut so that when I slice it in half I have markings of where to line it back up again.

Spread the rest of the icing over the entire cake.

Toast the remaining coconut in a dry frypan on medium heat for 2 minutes or until golden brown. To decorate, gently press the coconut onto the sides.

If desired decorate the top of the cake with more coconut, edible flowers or dried banana chips.

Serves 8

Bon Appetite

Make Your Own… Butterscotch Sauce

Butterscotch has a unique and extremely popular taste. While butterscotch has that unique bitter sweetness of caramel, it is far more decadent. Think Werthers Originals – aside from other caramel flavoured sweets, these always somehow taste better. That is because of the added butter.

While caramel is essentially burnt sugar, sometimes with the addition of cream, butterscotch is burnt sugar with the addition of cream and butter, making a rich buttery, bittersweet sauce that is unforgettably good.

Add it to ice cream, make delicious milkshakes or drizzle it over cakes as a simple yet decadent icing.

Butterscotch sauce will keep in the fridge for about 6 weeks, if you can keep it there that long!

Ingredients

125g caster sugar

125g butter, diced

250ml double cream

Method

Place the sugar and 1 tablespoon of water in a pan over medium heat. Cook until it turns to caramel (you may need to swirl the pan occasionally to distribute the sugar, however do not stir as the sugar will crystallize). Cook until the caramel is dark golden in colour.

Take off the heat and whisk in the butter and cream. When making the sauce remember that the contents of the pan will be extremely hot, so be careful when mixing cold ingredients to avoid splashes.

If the caramel solidifies when whisking return to a medium heat and stir gently until it becomes liquid again.

Makes approximately 500 ml butterscotch sauce.

This Week’s Recipe: Asparagus and Broad bean Salad with Almonds Capers and Green Olives

Why Asparagus and Broad bean salad?

A perfect spring salad, this dish is a celebration of a beautiful season in Australia. During the months of spring the days get warmer and longer - just a tease of the summer to come.

To me, spring is all about the new season’s produce. Somehow vegetables at this time of year taste all together better. Tasting fresher, sweeter and crisper, I am always inspired by new flavours and textures.

This salad is a perfect way to enjoy spring and its bounty, when asparagus and broad beans are at their best (during October). These vegetables are matched with a simple dressing of finely chopped hard-boiled eggs, green olives, capers and toasted chopped almonds.

The balance of flavours is delicate yet entertaining, accentuating the natural beauty of the vegetables.

Ingredients

2 bunch asparagus, trimmed

550g broad beans (220g shelled)

1/4 cup salted capers, washed and drained

30g blanched almonds

100g whole green olives (preferably not in brine)

2 hard boiled eggs, peeled

2 tablespoons E.V.O.O

1 tablespoon lemon juice

Salt

Pepper

Method

Preheat oven to 180°C (160°C fan forced). Line the almonds on a baking tray and toast for 5-8 minutes, or until golden. Leave to cool.

Boil the asparagus in a large pot of salted water for 4 minutes. Add the broad beans and boil for a further 3 minutes, or until the asparagus is tender and drain. (If desired, peel the broad beans once boiled).

Chop the eggs, almonds and capers finely and place them in a bowl. Cut the cheeks off the olives and add to the bowl along with the lemon juice, olive oil, salt and pepper. Mix well and check for seasoning.

To serve slice the asparagus lengthways and divide amongst the plates along with the broad beans. Spoon a generous amount of the egg, olive and almond mixture on top.

Serves 4

Bon Appetite

Make Your Own… Traditional Boozy Trifle

A time-honoured dessert (or better said, pudding) is still as delicious as ever. Although it may seem dated the trifle still celebrates with its sponge, custard, berry and cream layers all made better with that essential hit of alcohol.

I choose to use Cointreau (a rich bitter sweet orange flavoured alcohol), however if you want to be traditional Sherry will suit perfectly.

Enjoy a trifle with friends as an easy make a head dessert that can feed a large crowd.

Ingredients

1x 85g packet jelly crystals, preferably port flavoured

600ml thick custard

1x400g packet of sponge (or 20x14cm sponge)

1 punnet strawberries

1/3 cup (75g) caster sugar

100ml alcohol such as Sherry, Cointreau or Brandy

5 tablespoons icing sugar

300g pouring cream

1 vanilla pod, seeds scraped out

2 passionfruit, seeds and pulp scooped out

Method

For the Jelly:

Mix the jelly crystals according to packet instructions making sure to substitute 100 ml of water for 1 tablespoon of alcohol. Pour into a lined tray and refrigerate for 1-4 hours.

For the Sugar Syrup:

Place caster sugar in a saucepan and cover with 160ml of water. Bring to the boil or until the sugar is dissolved. Stir in the rest of the alcohol and allow to cool.

For the Strawberry Coulis:

Hull and wash the strawberries. Blend until smooth in a blender with icing sugar. Refrigerate until needed.

For the Cream:

Whip the cream and vanilla in a large bowl until soft peaks form.

To assemble:

Dip half the sponges in the boozy syrup and squidge into the base of a glass bowl or trifle dish. Cover with the strawberry coulis and continue to layer by dipping the rest of the sponges in the syrup and placing them on top of the strawberry coulis layer.

Remove the jelly from the fridge, cut into 2cm pieces and spread on top of the sponges.

Pour over the custard, and top with whipped cream.

To finish drizzle with passion fruit pulp.

Refrigerate for at least one hour before serving.

Serves 8

Pistachio and Rosewater Palmiers

Named after the distinctive shape that resembles the leaves of a palm tree, these pistachio and rose water versions take this simple sugary treat and makes it a stand out.

Hinted with rose water and studded with sugar ground pistachios these palimiers are sweetly caramelised, beautifully flavoured while having that perfectly flaky and buttery pastry.

Ingredients

110g (3/4 cup) pistachios

55g (1/4 cup) caster sugar + 2 tablespoons for dusting

3 teaspoons rose water

1/2 teaspoon ground cinnamon

20g butter, softened

3 sheets ready roll puff pastry

1 egg, beaten

4 tablespoons icing sugar

Method

Preheat oven to 200°C (180°C fan forced).

Blend pistachios, 1/4 cup caster sugar, cinnamon, rose water and softened butter in a food processor to form a paste.

Sprinkle a large chopping board with caster sugar and place one sheet of puff pastry on the sugar. Using a rolling pin press the pastry into the sugar.

Spread 1 tablespoon of the nut mixture along one edge of the pastry about 1 inch wide and continue to do the same on the opposite edge.

Fold the two opposing sides of the pastry inwards to meet at the middle of the sheet. Flatten the pastry and brush with a little beaten egg.

Fold in half so that one pistachio filled end is lying directly on top of the other forming a 1 1/2 inch folded piece of pastry.

Repeat with the other sheets. Wrap each completed sheet in cling film and refrigerate for 30 minutes and line 2-3 trays with greaseproof paper and dust with half the icing sugar.

Slice the palmiers into 1 cm slices, and place cut side facing up on the dusted baking trays 1.5cm apart. Flatten the palmier slightly with the palm of your hand.

Dust with the rest of the icing sugar and bake for 10 –12 minutes or until they are golden and puffed.

Allow to cool and store in an airtight jar for up to 1 week.

Makes 32

Bon Appetite

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