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.
Saturday, October 8, 2011
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.
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