New Recipes
Lasagne
Serves 8-102 brown onions, finely diced350g mushrooms, finely sliced3 garlic cloves, crushed6 sprig thyme1 sprig rosemary1 red capsicum, diced1 carrot, grated1 zucchini, finely sliced3 celery stalks, diced100g tomato paste6 ripe tomatoes, chopped500g pork and veal mince1kg beef minceSalt and pepper to taste4 fresh bay leaves40ml olive oil 1-2litres Stock or water 1 packet lasagne sheetsBechamel sauce600ml milk40g Flour50g Butter2 bay leaves¾ tsp nutmeg, freshly grated300g bocconcini, sliced50g Parmesan cheese finely gratedHeat oil in a large saucepan then add onion, garlic, celery, capsicum and bay leaves and sauté until soft. Add the mince meats. Cook, stirring to break down the meat and until any liquid that is released is cooked down, add the mushrooms. Add the thyme, rosemary and tomato paste and a good pinch of salt. Add the carrot, tomatoes and stir. Add enough stock or water to cover and then simmer for about 1 hour until the meat is tender and plump and the liquid is reduced. Add the zucchini and season to taste.Melt the butter in a saucepan then add the flour. Stir for 1 minute and slowly start adding the milk, a little at a time stirring constantly to avoid lumps. Simmer slowly for a few minutes until thickened. Add bay leaves, nutmeg and season with salt and pepper. Set asideTo assembleBrush a large lasagne dish with a little oil. Spoon a little of the bechamel sauce on the base then a layer of lasagne sheets. Divide the mince into 4 and add a layer of mince, a thin layer of bechamel, top with lasagne sheets and repeat. Top the last layer with sliced bocconcini and grated parmesan. Bake in the oven at 180 for about 1 hour until golden brown. Serve hot with a green salad.
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Pickled Garfish in Herbs
SERVES 2-4• 12 garfish, tommy ruffs, or fresh sardine fillets• 3 cloves garlic, sliced• 500ml white vinegar• 2 lemons, juiced• 100ml water• 20g salt• 4 bay leaves• A few sprigs thyme Combine all ingredients together except the fish and set aside. Trim the fish of any bones, and place in the vinegar mix forseveral hours or overnight. Remove and pat dry. To Serve• 1 bunch of parsley, finely chopped• 1 chilli, finely chopped• 1 lemon, zested• 2 garlic cloves, sliced• pepper In a serving bowl place a little olive oil, a layer of fish, cover with parsley, sprinkle over a little chilli, lemon zest, garlic andolive oil. Repeat. Submerge with olive oil, and enjoy with crusty bread.
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Coffee Layer Cake
8 large eggs (room temperature)200g caster sugar1 tsp vanilla bean paste10g instant coffee150g plain flour50g cornflour5g baking powder1 cup strong coffee50ml coffee liqueur or masalaCocoa powder for dustingLine 2 x 25cm cake tins. Combine the coffee and liqueur together and set aside. Whip the eggs, vanilla, instant coffee and the sugar until light. Fold in the sifted flours and baking powder and divide evenly into the 2 prepared baking tins. Bake for about 15 minutes until the centre spring backs to the touch.Allow to cool completely and then slice in half horizontally through the diameter. Line the 25cm spring form tin and place a layer of cake. Drizzle over some coffee mix and then spoon over coffee cream, repeat with all layers and top with cream. Allow to set for several hours or overnight. Dust with cocoa powder and serve on a cake stand.For the coffee cream250g cream cheese (room temperature)400g mascarpone250g pure icing sugar100ml cream 20ml strong coffeeWhip together the cream cheese and cream. Add the coffee and mascarpone.Add the sifted icing sugar and whip until light.
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Coffee Roll
3 large eggs (room temperature)100g caster sugar75g plain flour40ml coffee liqueur1 tsp vanilla bean paste1 tblspn instant coffee mixed in 20ml boiling water40g flaked almondsWhip the eggs, sugar and vanilla until light. Fold in the sifted flour and coffee. Line a baking tray with baking paper and sprinkle over the almonds. Spread the cake batter evenly onto a oven tray with a lip and bake for 12-15 minutes until the cake springs back to a light touch. Place a piece of baking paper over the top of the cooked cake and carefully flip the cake over onto a large wire rack. Lay a tea towel down and a fresh piece of baking paper and lightly sprinkle with a little caster sugar. Flip the cake onto the tea towel so that the almond side is on the base. Gently roll up to a roll and allow to cool. Gently unroll and then spread with coffee cream. Serve on a platter with fresh blueberries and blackberries.Coffee cream250g mascarpone20ml coffee syrup125ml creamWhip together until firm.
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Almond Coffee Cookies
Makes 64 small cookies1 tblspn instant coffee 45ml boiling water360g almond meal200g caster sugar90g egg whites (3 whites)1 tsp vanilla bean pasteWhole Coffee Beans to GarnishDissolve the coffee in the boiling water. Mix together all ingredients to form a paste. Roll or pipe the mixture into small balls about 2cm in size and place on the baking sheets, lightly flatten the balls and top each with one coffee bean. Bake the cookies for 15 minutes or until slightly firm to the touch and golden brown on the bottom. Allow to cool. Sandwich together with coffee cream.Coffee cream250g mascarpone100g pure icing sugar30ml strong coffee170g cream cheeseWhip the cream cheese and mascarpone together with the coffee until light. Add sifted icing sugar and whip.
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Lavender Shortbread
Makes about 30 cookies120g unsalted butter, room temperature100g caster sugar1 tsp vanilla bean paste120g plain flour30g cornflour½ tsp edible lavender flowerscrystalised lilac to garnishWhip the butter and sugar together until light. Add the vanilla and lavender flowers. Fold in the sifted flours and bring together in a ball and wrap in cling film and chill for 30 minutes. Roll out to 3mm thick and cut into desired shapes. Bake on a baking tray at 170 degrees until lightly golden. Allow to cool. Garnish with coloured icing (sifted icing sugar, lemon juice and violet food colour) and decorate with extra lavender flowers and lemon zest or candied lilac flowers.
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Carrot Cake
175g plain flour7g baking powderPinch salt7g ground cinnamon 5g mixed spice250g carrot puree1 cup grated carrots200g caster sugar150ml sunflower oil2 eggs1 tsp vanilla extract70g roughly chopped walnuts60g natural sultanas 75g shredded coconutSift the flour, baking powder and spices together. Combine the eggs, sugar and oil in a bowl. Fold in the carrot puree and then add the remaining ingredients. Pour into a lined baking sheet and smooth over the top. Bake for 15-20mins until cooked in the centre. Remove from the oven and allow to cool.Cut the cake to fit the log mould and place a layer of cake in the base. Spoon over a layer of frosting then another layer of cake, then pipe frosting on top. Top with fondant carrots.Cream cheese frosting125g unsalted butter room temperature240g pure icing sugar, sifted250g cream cheese room temperature1 tsp vanilla bean pasteWhip together the butter and cream cheese until light. Add the vanilla and icing sugar and whip together.
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Lemon Blueberry Layer Cake
225g unsalted butter at room temperature2 lemons zest and juice340g Self Raising Flour200g caster sugar4 large eggs room temperature120ml milkGrease 2 x 23cm spring form baking tins. Sift the flour. Whip the butter and sugar until light and fluffy, add the eggs one at a time, add the lemon juice and zest and gently fold in half the flour. Fold in the milk and the remaining flour. Divide evenly into the two prepared baking tins and bake at 170 degrees for about 15-20 minutes until the centre springs up to the touch. Remove and set aside. Allow to cool and un-mould. Carefully slice each in half horizontally across the diameter.Lemon curd3 eggs150g sugar80ml strained lemon juice80g chilled butter, cut into cubes6g cornflour350g whipped creamCombine the eggs, sugar, juice and cornflour in a saucepan. Whisk constantly until thick. Add butter & whisk until melted. Pour into a bowl & cover the top with freezer wrap so that a skin does not form. Allow to cool. Once firm & cool, fold in the whipped cream.To assemble1 jar good quality sugar free blueberry jam.Lemon creamFondant flower decorationsPlace a layer of cake on a cake stand and spread a thin layer of blueberry jam. Top with a thin layer of lemon cream and repeat. For the final layer spread a little of the lemon cream over the top and the sides to mask the cake and with a large cranked handle spatula smooth over evenly. Decorate with fondant flowers and enjoy with a cup of tea.
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Jaffa Cocktail
30ml orange liqueur 30ml chocolate liqueur 10ml vanilla vodka 1 orange zest bitters 60ml cream Chocolate to garnish Combine all ingredients in a cocktail shaker over ice and shake. Strain into a cocktail glass and serve with grated chocolate.
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Rich Chocolate Martini
125g cream 70g 70% dark chocolate 15ml Vodka 60ml Baileys Irish Cream grated chocolate to garnish Heat cream and add chocolate and set aside. Combine all ingredients in a cocktail glass and add ice. Shake and pour into a cocktail glass and garnish with grated chocolate. *Optional - dip or brush the rim of the glass with melted chocolate
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Toblerone Cocktail
15ml hazelnut liqueur 15ml crème de cacao 15ml Baileys 30ml cream 1 tsp honey Toblerone to garnish Combine all ingredients in a cocktail shaker over ice and shake. Pour into cocktail glass and garnish with grated Toblerone.
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Chocolate Martini
30ml chocolate liqueur 30ml crème de cacao 30ml vanilla vodka 30ml cream Milk chocolate Easter eggs to garnish Brush a little melted chocolate in the base of a martini glass. Place all ingredients over ice in a cocktail shaker. Shake and pour into prepared glass and garnish with broken chocolate egg.
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