Use a 25 cm springform pan
Ingredients
Shortcrust pastry
225g (1 1/2 cups) plain flour
110g butter, roughly chopped
1 egg, beaten
1 egg yolk, beaten
To make pastry, process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Using a fork, whisk egg with 1 tbs iced water in a small bowl. With the motor running, add egg mixture to the food processor and process until mixture starts to form large clumps. Turn out onto a lightly floured surface, then knead very briefly until dough comes together. Shape into a disc, wrap in plastic wrap, then refrigerate for at least 30 minutes for pastry to rest.
Preheat oven to 200C. Roll out dough on a floured sheet of baking paper to a 3mm-thick, 35cm round. Using a 33cm plate, trim pastry to a 33cm round.
Grease a 4.5cm deep, 25cm springform pan (see note). Gently roll the pastry around the rolling pin, then roll it into the pan. Lightly press pastry into pan and, if necessary, trim the edge using a small knife.
Line the pastry with baking paper and fill with dried beans or rice. Bake for 20 minutes, then remove beans and paper. Brush pastry all over with egg yolk, then bake for a further 15 minutes or until light golden. Remove pastry from the oven and set aside to cool. Reduce oven to 170C.
Filling
150 g salmon
50 - 100 g soft cheese (brie etc)
handful baby spinach leaves
3 sliced cherry tomatoes
3 eggs
1 cup (250ml) cream
1 lemon, rind grated
Spread the salmon in the pastry case. Arrange brie slices over salmon meat and top with spinach leaves and tomato slices.
Whisk the eggs, cream and lemon rind together. Pour over the filling. Bake 30-35 minutes or until just set.
Thursday, December 29, 2011
Saturday, December 10, 2011
Fruit mince tarts
Use Robertson's fruit mince.
Pastry
300g (2 cups) plain flour
70g (1/3 cup) caster sugar
160g chilled butter, chopped
1 egg yolk
2 tbs iced water
To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just starts to come together (see tip 1). Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.
Preheat oven to 180°C. Roll out the pastry on a lightly floured surface until 5mm thick. Use an 8.5cm-diameter round pastry cutter to cut 20 discs from the pastry. Use a 5cm-diameter star-shaped pastry cutter to cut 20 stars from the remaining pastry.
Line twenty 80ml (1/3-cup) capacity muffin pans with pastry discs (see tip 2).Divide the fruit mince among the pastry cases. Top with pastry stars. Brush the stars lightly with the egg and sprinkle with white sugar. Bake for 20-25 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.
Notes
Tip 1: Process the pastry until it just starts to come together in large clumps. Don't over-process or your pastry will be tough. Tip 2: To make the pastry cases, use the balls of your fingers to press the pastry discs neatly into the edge of each pan. Make it ahead: Make this recipe up to 4 days ahead. Store in an airtight container. Use a metal egg lifter dipped in flour to easily remove the pastry discs and pastry stars from the bench. To give as gifts, place in cellophane bags tied with ribbon, or in decorative boxes lined with tissue paper.
Pastry
300g (2 cups) plain flour
70g (1/3 cup) caster sugar
160g chilled butter, chopped
1 egg yolk
2 tbs iced water
To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just starts to come together (see tip 1). Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.
Preheat oven to 180°C. Roll out the pastry on a lightly floured surface until 5mm thick. Use an 8.5cm-diameter round pastry cutter to cut 20 discs from the pastry. Use a 5cm-diameter star-shaped pastry cutter to cut 20 stars from the remaining pastry.
Line twenty 80ml (1/3-cup) capacity muffin pans with pastry discs (see tip 2).Divide the fruit mince among the pastry cases. Top with pastry stars. Brush the stars lightly with the egg and sprinkle with white sugar. Bake for 20-25 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.
Notes
Tip 1: Process the pastry until it just starts to come together in large clumps. Don't over-process or your pastry will be tough. Tip 2: To make the pastry cases, use the balls of your fingers to press the pastry discs neatly into the edge of each pan. Make it ahead: Make this recipe up to 4 days ahead. Store in an airtight container. Use a metal egg lifter dipped in flour to easily remove the pastry discs and pastry stars from the bench. To give as gifts, place in cellophane bags tied with ribbon, or in decorative boxes lined with tissue paper.
Saturday, October 8, 2011
Louise Cake
ingredients
50 g (2 oz) butter
25 g (1 oz) sugar
2 eggs
150 g (5 oz) plain flour
1 tsp baking powder
Cream butter and sugar, add egg yolks, then sifted flour and baking powder. Roll out fairly thin, put on a greased tray and spread with jam. Beat egg whites until quite stiff and add 125 g (4 oz) sugar and 50 g (2 oz) coconut. Mix and spread on top of jam. Bake at 180 deg for 30 minutes.
50 g (2 oz) butter
25 g (1 oz) sugar
2 eggs
150 g (5 oz) plain flour
1 tsp baking powder
Cream butter and sugar, add egg yolks, then sifted flour and baking powder. Roll out fairly thin, put on a greased tray and spread with jam. Beat egg whites until quite stiff and add 125 g (4 oz) sugar and 50 g (2 oz) coconut. Mix and spread on top of jam. Bake at 180 deg for 30 minutes.
Sunday, September 25, 2011
Creamy Pesto Pasta
Ingredients
3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 Tablespoons Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil
1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan (additional)
Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced
Make the pesto-
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside. (Or use a jar from the supermarket.)
Boil pasta, enough for two, in large pan of salted water.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir. Add parmesan and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.
3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 Tablespoons Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil
1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan (additional)
Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced
Make the pesto-
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside. (Or use a jar from the supermarket.)
Boil pasta, enough for two, in large pan of salted water.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir. Add parmesan and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.
Saturday, September 24, 2011
Curried Kumara Soup
500 gm Kumara 50 gm butter 2 cloves garlic (chopped) 2 teasp curry powder 1 cup boiling water
2 teasp chicken stock granules 2-3 cups milk
Peel kumara using a potato peeler. Slice thinly, Microwave butter, garlic and curry powder in large bowl or casserole dish on high for 1.5 minutes, or until bubbling. Add sliced kumara and boiling water. Cover and cook until kumara is tender – about 10 minutes. Add stock granules, puree thinning with 2 cups milk. Return mixture to casserole dish, add extra milk if desired. Reheat stirring every two minutes, until mixture bubbles around the edges. Season to taste.
2 teasp chicken stock granules 2-3 cups milk
Peel kumara using a potato peeler. Slice thinly, Microwave butter, garlic and curry powder in large bowl or casserole dish on high for 1.5 minutes, or until bubbling. Add sliced kumara and boiling water. Cover and cook until kumara is tender – about 10 minutes. Add stock granules, puree thinning with 2 cups milk. Return mixture to casserole dish, add extra milk if desired. Reheat stirring every two minutes, until mixture bubbles around the edges. Season to taste.
Tuesday, July 5, 2011
Vegetable and Lentil Koftas
Ingredients
6 Tbl oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery, finely chopped
2 garlic cloves, crushed
1 green chili, seeded and finely chopped
3 tsp curry powder
1 1/4 cup split red lentils
2 1/2 cup veg stock
2 Tbl tomato paste
2 cups fresh wholemeal breadcrumbs
3/4 cup unsalted cashews (finely chopped or use mortar and pestle)
2 Tbl chopped fresh coriander
1 egg, beaten
salt and pepper
goran masala (sprinkle)
Yoghurt dressing
1 cup natural yoghurt
1-2 Tbl chopped coriander
1-2 Tbl mango chutney
Method
1. Heat 4 Tbl oil in a large saucepan and genly fry onion, carrot, celery, garlic and chili, stirring frequently for 5 min. Add curry powder and lentils and cook and stir one minute.
2. Add stock and tomato paste and boil. Reduce heat, cover and simmer for 20 minutes or until lentils are tender and liquid absorbed.
3. Allow to cool slightly, add breadcrumbs, nuts, coriander, egg and seasoning. Mix well and cool. Shape into rounds.
4. Place balls on greased baking tray and drizzle with remaining oil. Sprinkle with a little goran masala and cook in pre-heated oven at 180deg for 20 min.
5. Mix all dressing ingredients together.
6 Tbl oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery, finely chopped
2 garlic cloves, crushed
1 green chili, seeded and finely chopped
3 tsp curry powder
1 1/4 cup split red lentils
2 1/2 cup veg stock
2 Tbl tomato paste
2 cups fresh wholemeal breadcrumbs
3/4 cup unsalted cashews (finely chopped or use mortar and pestle)
2 Tbl chopped fresh coriander
1 egg, beaten
salt and pepper
goran masala (sprinkle)
Yoghurt dressing
1 cup natural yoghurt
1-2 Tbl chopped coriander
1-2 Tbl mango chutney
Method
1. Heat 4 Tbl oil in a large saucepan and genly fry onion, carrot, celery, garlic and chili, stirring frequently for 5 min. Add curry powder and lentils and cook and stir one minute.
2. Add stock and tomato paste and boil. Reduce heat, cover and simmer for 20 minutes or until lentils are tender and liquid absorbed.
3. Allow to cool slightly, add breadcrumbs, nuts, coriander, egg and seasoning. Mix well and cool. Shape into rounds.
4. Place balls on greased baking tray and drizzle with remaining oil. Sprinkle with a little goran masala and cook in pre-heated oven at 180deg for 20 min.
5. Mix all dressing ingredients together.
Saturday, June 25, 2011
High Apple Pie
Crust Ingredients
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup flour if you don't have almonds)
200g unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp water, very cold
Filling Ingredients
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
Egg Wash
1 large egg yolk
1 Tbsp cream
Method
1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
2 Position rack in bottom third of oven and preheat to 190 deg C
3 Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
5 Spoon in apple filling, mounding slightly in centre.
6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
7 Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 180 deg C. Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup flour if you don't have almonds)
200g unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp water, very cold
Filling Ingredients
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
Egg Wash
1 large egg yolk
1 Tbsp cream
Method
1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
2 Position rack in bottom third of oven and preheat to 190 deg C
3 Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
5 Spoon in apple filling, mounding slightly in centre.
6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
7 Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 180 deg C. Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.
Gingerbread Men
Ingredients
Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
Smarties and icing to decorate
Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
Smarties and icing to decorate
Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Sunday, April 10, 2011
Honeyed Macadamia Pears
Ingredients (serves 4)
4 firm ripe beurre bosc pears
1/3 cup honey
3/4 teaspoon ground cinnamon
30g unsalted roasted macadamia nuts, roughly chopped
2/3 cup natural low-fat yoghurt
Method
Cut pears lengthways into 1cm-thick slices.
Heat honey and cinnamon in a large frying pan over low heat. Add pears.
Cook for 2 to 3 minutes each side or until tender. Remove to a plate. Cover to keep warm.
Stir macadamia nuts into honey mixture. Cook, stirring, for 1 to 2 minutes or until syrup has reduced slightly.
Arrange pear slices on plates. Spoon over honeyed macadamia mixture. Serve with yoghurt.
4 firm ripe beurre bosc pears
1/3 cup honey
3/4 teaspoon ground cinnamon
30g unsalted roasted macadamia nuts, roughly chopped
2/3 cup natural low-fat yoghurt
Method
Cut pears lengthways into 1cm-thick slices.
Heat honey and cinnamon in a large frying pan over low heat. Add pears.
Cook for 2 to 3 minutes each side or until tender. Remove to a plate. Cover to keep warm.
Stir macadamia nuts into honey mixture. Cook, stirring, for 1 to 2 minutes or until syrup has reduced slightly.
Arrange pear slices on plates. Spoon over honeyed macadamia mixture. Serve with yoghurt.
Friday, March 25, 2011
Lemon Delicious
3 eggs
½ cup sugar
½ cup coconut
1 ¼ cup milk
3T SR flour
Grated rind and juice of 2 lge lemons
2 T sugar extra for egg whites
Separate eggs; beat yolks and cup sugar until light and creamy. Beat in milk, flour, rind and juice and salt. Beat egg whites, add extra sugar gradually, continue beating until stiff but not dry. Fold into lemon mixture. Pour into greased deep 2 pint ovenproof dish, stand in shallow pan of cold water. Bake in mod oven 40 - 50 mins. Serves 4.
½ cup sugar
½ cup coconut
1 ¼ cup milk
3T SR flour
Grated rind and juice of 2 lge lemons
2 T sugar extra for egg whites
Separate eggs; beat yolks and cup sugar until light and creamy. Beat in milk, flour, rind and juice and salt. Beat egg whites, add extra sugar gradually, continue beating until stiff but not dry. Fold into lemon mixture. Pour into greased deep 2 pint ovenproof dish, stand in shallow pan of cold water. Bake in mod oven 40 - 50 mins. Serves 4.
Tuesday, March 8, 2011
Yellow Curry
270ml coconut cream
1 Tbl yellow curry paste
1/2 cup veg stock
500g butternut pumpkin, chopped
1 cup green beans, sliced
~1 Tbl soy sauce
~1 Tbl lemon juice
~1 Tbl brown sugar
corriander leaves
1/4 cup cashew nuts, toasted
Spoon the thick coconut cream from the top of the tin into the wok and heat until boiling. Then add the curry paste, reduce heat and simmer, stirring for a few minutes. Add remaining coconut cream and stock and pumpkin and cook for approximately 10 min.
Add in beans and cook a further 8 min.
Gently stir in soy sauce, lemon juice and sugar. Add coriander leaves and cashew nuts.
1 Tbl yellow curry paste
1/2 cup veg stock
500g butternut pumpkin, chopped
1 cup green beans, sliced
~1 Tbl soy sauce
~1 Tbl lemon juice
~1 Tbl brown sugar
corriander leaves
1/4 cup cashew nuts, toasted
Spoon the thick coconut cream from the top of the tin into the wok and heat until boiling. Then add the curry paste, reduce heat and simmer, stirring for a few minutes. Add remaining coconut cream and stock and pumpkin and cook for approximately 10 min.
Add in beans and cook a further 8 min.
Gently stir in soy sauce, lemon juice and sugar. Add coriander leaves and cashew nuts.
Saturday, February 19, 2011
Salmon and Spring Onion Fritters
Makes 10 fritters and takes about 10 min
2 large eggs
100 g SR flour
4 Tbl sour cream
200 g smoked salmon, cut into strips
4 spring onions, thinly sliced
grated zest of one lemon
salt and pepper
olive oil
serve with sour cream, guacamole, sweet chili dipping sauce
Lightly beat eggs and then add flour and sour cream so you have a thick batter. Stir in the salmon, spring onion and lemon zest and season with salt and pepper.
Heat 1 Tbl of olive oil in frying pan over a low-medium heat. Place tablespoons of the mixture into the pan and press down to form flat fritters. Cook for a couple of minutes until they are golden.
Eat warm or cool.
2 large eggs
100 g SR flour
4 Tbl sour cream
200 g smoked salmon, cut into strips
4 spring onions, thinly sliced
grated zest of one lemon
salt and pepper
olive oil
serve with sour cream, guacamole, sweet chili dipping sauce
Lightly beat eggs and then add flour and sour cream so you have a thick batter. Stir in the salmon, spring onion and lemon zest and season with salt and pepper.
Heat 1 Tbl of olive oil in frying pan over a low-medium heat. Place tablespoons of the mixture into the pan and press down to form flat fritters. Cook for a couple of minutes until they are golden.
Eat warm or cool.
Tuesday, January 25, 2011
Coconut and Raspberry Cakes
125 g unsalted butter
25 g ground almonds
75 g desiccated coconut
275 g icing sugar
75 g plain flour
1/2 tsp baking powder
5 large egg whites
100 g raspberries
Preheat oven to 180 deg C
Line a muffin tin with 12 paper muffin cases
Mix everything together, apart from raspberries, until smooth. spoon into paper cases.
Divide raspberries among cakes and press lightly on to the surface. Bake for 15 min.
remove from oven, cool slightly before removing from tin. Serve warm or cold.
Keep well in airtight container for a few days.
25 g ground almonds
75 g desiccated coconut
275 g icing sugar
75 g plain flour
1/2 tsp baking powder
5 large egg whites
100 g raspberries
Preheat oven to 180 deg C
Line a muffin tin with 12 paper muffin cases
Mix everything together, apart from raspberries, until smooth. spoon into paper cases.
Divide raspberries among cakes and press lightly on to the surface. Bake for 15 min.
remove from oven, cool slightly before removing from tin. Serve warm or cold.
Keep well in airtight container for a few days.
Simple Tomato Pasta
2 x 400 g tins chopped tomatoes
1-2 tsp dried chilli flakes
2 cloves garlic, crushed
3 Tbl olive oil
1 tsp balsalmic vinegar
1 tsp castor sugar
salt and pepper
100g marscarpone
Cook 400 g of pasta until al dente.
Place tomatoes in a saucepan with chilli flakes, garlic, olive oil, balsamic vinegar, sugar, a good pinch of sea salt and pepper. Bring to a simmer and cook over low heat for 30 min. Stir in marscarpone for a creamy sauce.
Combine sauce and pasta.
1-2 tsp dried chilli flakes
2 cloves garlic, crushed
3 Tbl olive oil
1 tsp balsalmic vinegar
1 tsp castor sugar
salt and pepper
100g marscarpone
Cook 400 g of pasta until al dente.
Place tomatoes in a saucepan with chilli flakes, garlic, olive oil, balsamic vinegar, sugar, a good pinch of sea salt and pepper. Bring to a simmer and cook over low heat for 30 min. Stir in marscarpone for a creamy sauce.
Combine sauce and pasta.
Olive, Basil & Parmesan Pasta
300 g Penne
3/4 cup of black or green olives, halved
zest and juice of 1/2 lemon
1 large handful of torn basil leaves
50 g parmesan, grated
a glug of olive oil
salt and pepper
Cook the pasta and drain, reserving 2 Tbl cooking liquid.
Toss cooked pasta and cooking liquid with olives, lemon zest and juice, basil leaves and parmesan.
Add olive oil and season well.
3/4 cup of black or green olives, halved
zest and juice of 1/2 lemon
1 large handful of torn basil leaves
50 g parmesan, grated
a glug of olive oil
salt and pepper
Cook the pasta and drain, reserving 2 Tbl cooking liquid.
Toss cooked pasta and cooking liquid with olives, lemon zest and juice, basil leaves and parmesan.
Add olive oil and season well.
Sunday, January 2, 2011
Lemon Coconut Pudding
Ingredients
Melted butter, for greasing
185g (1 1/4 cups) self-raising flour
110g (1/2 cup) caster sugar
45g (1/2 cup) desiccated coconut
2 lemons, rind finely grated
125mls (1/2 cup) milk
1 egg
60g (3tbs) butter, melted, cooled
Icing sugar, to serve
Thickened cream or vanilla ice-cream, to serve
Sauce
165g (3/4 cup) caster sugar)
1 tbs cornflour
185mls (3/4 cup) milk
185mls (3/4 cup) fresh lemon juice
Method
Preheat oven to 170°C. Brush a 1-litre (4 cup) ovenproof dish with the melted butter to grease. Place the dish on a baking tray lined with baking paper.
Sift the flour into a medium mixing bowl. Stir in the sugar, coconut and lemon rind. Use a fork or hand whisk to whisk together the milk, egg and butter in a bowl or jug until combined.
Add to the dry ingredients and use a wooden spoon to beat until a smooth batter.
Pour the lemon batter into the greased dish and use the back of a spoon to smooth the surface.
To make the sauce: combine the sugar and cornflour in a bowl and then sprinkle the mixture evenly over the lemon batter in the dish. Combine the milk and lemon juice in a small saucepan (it will curdle but don't worry). Bring to a simmer over medium heat.
Remove from heat, stir and then pour evenly over the sugar and cornflour mixture.
Bake the pudding in preheated oven for 50 minutes or until a cake-like topping forms over a lemon sauce and a skewer inserted into the centre of the pudding comes out clean.
Remove from the oven and stand for 5 minutes. Sprinkle with icing sugar and serve with cream or ice-cream.
Melted butter, for greasing
185g (1 1/4 cups) self-raising flour
110g (1/2 cup) caster sugar
45g (1/2 cup) desiccated coconut
2 lemons, rind finely grated
125mls (1/2 cup) milk
1 egg
60g (3tbs) butter, melted, cooled
Icing sugar, to serve
Thickened cream or vanilla ice-cream, to serve
Sauce
165g (3/4 cup) caster sugar)
1 tbs cornflour
185mls (3/4 cup) milk
185mls (3/4 cup) fresh lemon juice
Method
Preheat oven to 170°C. Brush a 1-litre (4 cup) ovenproof dish with the melted butter to grease. Place the dish on a baking tray lined with baking paper.
Sift the flour into a medium mixing bowl. Stir in the sugar, coconut and lemon rind. Use a fork or hand whisk to whisk together the milk, egg and butter in a bowl or jug until combined.
Add to the dry ingredients and use a wooden spoon to beat until a smooth batter.
Pour the lemon batter into the greased dish and use the back of a spoon to smooth the surface.
To make the sauce: combine the sugar and cornflour in a bowl and then sprinkle the mixture evenly over the lemon batter in the dish. Combine the milk and lemon juice in a small saucepan (it will curdle but don't worry). Bring to a simmer over medium heat.
Remove from heat, stir and then pour evenly over the sugar and cornflour mixture.
Bake the pudding in preheated oven for 50 minutes or until a cake-like topping forms over a lemon sauce and a skewer inserted into the centre of the pudding comes out clean.
Remove from the oven and stand for 5 minutes. Sprinkle with icing sugar and serve with cream or ice-cream.
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