Ingredients
1 piece (about 150g) kumara, peeled, coarsely chopped
1 small carrot, peeled, finely chopped
1 small potato, peeled, finely chopped
1 small swede, finely chopped
1/2 cup green beans, chopped
1 sweetcorn, corn removed
3/4 cup coarsely grated cheddar
2 eggs, lightly whisked
3 sheets (25cm) ready-rolled frozen shortcrust pastry, just thawed
2 tsp sesame seeds
Method
Preheat oven to 240°C. Line an oven tray with baking paper. Cook sweet potato until tender. Drain well. Transfer to a heatproof bowl. Use a fork to mash until smooth. Set aside to cool in bowl.
Cook carrot, swede and potato in a medium saucepan of boiling water for 5 minutes or until tender, adding beans and corn at the last minute. Drain well. Set aside for 5 minutes to cool slightly.
Add carrot mixture, beans, corn, cheese and 1 egg to sweet potato and stir to combine. Season with salt and pepper.
Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets. Spoon vegetable mixture evenly among pastry discs. Brush edges of pastry lightly with remaining egg.
Fold pastries in half to enclose filling. Use fingertips to gently press together to seal. Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds.
Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
Once completely cooled, wrap in foil and place in lunch box.
Monday, February 6, 2012
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.
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