New Recipes
Lemon Cookies
(Makes about 42 at 20g each)Ingredients375g plain flour10g baking powder200g caster sugarpinch salt125g butter, softened2 eggs40ml lemon juicezest 1 lemon5ml lemon extract250g sifted icing sugar to rollMethodWhip the butter and sugar together, then add the eggs 1 at a time. Sift together the remaining dry ingredients. Add the lemon extract and fold in the dry ingredients along with the lemon juice. Spoon into 20g balls. Place the icing sugar in a bowl, and roll the cookies in icing sugar and place on a lined baking tray. Bake at 160C 12-15 minutes until very lightly golden. Allow to cool.
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Lemon Curd Pavlova Roll
Ingredients250g egg white 450g caster sugar 10ml lemon juice 5g cornflour 50g caster sugar 25g chopped pistachios Pinch ground cardamom 10g dessicated coconut 250g Lemon curd 125g mascapone 250g whipped cream Method Mix together the 50g caster sugar, pistachios, coconut and cardamom, and set aside. Line a baking tray with baking paper and set aside. Whip the egg whites until firm and then add the sugar in a slow steady stream until combined. Fold in the cornflour and lemon juice and spread onto the baking tray. Sprinkle over some of the coconut nut mix. Bake at 150C 10-15 mins until cooked but still soft. Allow to cool. Place a sheet of baking paper over the top of the Pavlova. Carefully invert and peel off the baking paper layer. Fold together the lemon curd, whipped cream, mascarpone and spread over the Pavlova base. Roll into a coil and place on a serving platter. Garnish with fresh berries or meringue shapes and a dust of icing sugar.
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Cherry Trifle
(Serves 12-16)For the cake layers (makes 3x22cm layers)5 eggs, separated120g caster sugar80g cornflour40g plain flour30g cocoa powder5g ground cinnamon5g mixed spice10g baking powderPreheat oven to 180°C. Line 3x22cm cake pans. Beat the egg whites until stiff. Slowly add the sugar until the mixture is thick and glossy. Beat in the egg yolks. Sift cornflour, flour, cocoa, cinnamon, mixed spice and baking powder. Lightly fold into the egg mixture. Divide into the lined cake pans, and bake for 12-15 minutes, until risen and firm when lightly pressed with a fingertip. Leave to cool completely.For the jelly Strain 1 jar of Morello cherries reserving the liquid. Heat the liquid and add 1 sheet of gelatine (soaked in water) to every 100ml of liquid. (You will need about 400-500ml of liquid. Allow to cool. Place the cherries in the base of the trifle bowl and pour over the jelly. Allow to set until firmFor the cream layerWhip 1 litre cream with cherry brandy to taste and set aside.For the cherry layer1 jar sugar free Morello or sour cherry jam1 packet frozen cherries defrosted and strained (reserve liquid for the jelly)1 jar Morello cherries drained (reserve liquid for the jelly) Place together in a saucepan and heat until the jam dissolves and only a little liquid remains. Allow to cool.For the chocolate cream layer500ml cream200ml milk250g good quality 70% dark chocolate25g cornflour50ml milkCombine the 50ml milk and cornflour and stir to combine. Set aside. Heat the milk and cream in a saucepan until it just comes to boil. Add the chocolate and whisk until it has melted. Add the cornflour and cook whisking constantly until thick. Pour into a container and allow to cool completely. Whisk in an electric mixer to aerate the mix and set asideTo assemble the trifleJelly cherry layerThen use half of the cherry brandy cream for the next layer.Then a layer of cherry jam mixLayer of chocolate spiced cake Layer of chocolate creamLayer of cherry mixLayer of chocolate spiced cake Layer of cherry brandy cream¼ packet chocolate ripple biscuits crushed, to garnishGarnish with fresh cherries, frozen cherries coated in sugar and chocolate decorations and crushed biscuits
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White Chocolate Rocky Road
(1 large rectangle pan)Ingredients 120g white marshmallows chopped 75g dried cranberries 60g rice bubbles 15g freeze dried strawberries 200g berry yoghurt balls, sliced 120g pistachios 80g shredded coconut 1kg good quality white chocolate melted Method Line a rectangle baking pan and set aside. Combine all ingredients in a bowl except the chocolate and toss to combine. Carefully fold in the melted chocolate and then spoon into the prepared pan. Allow to set before cutting.
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Icecream Pudding
(Serves 12-14)Ingredients 200g gingerbread or pfeffernuse biscuits cut into chunks 100g candied orange, finely sliced 75g dried cranberries 75g pistachios, chopped 50g dried cherries 300g tinned or frozen cherries, cut in half 1 litre vanilla Icecream, softened Method Combine all ingredients together in a bowl and spoon into a lined 2L pudding mould. Press down and flatten the mix and place in the freezer overnight. Remove from the freezer and place on a serving plate and garnish with fresh or tinned cherries.
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Dried Cherry Shortbread
Ingredients250g unsalted butter75g icing sugar, sifted250g plain flour, sifted40g dried cherries, roughly chopped40g dried cranberries, roughly chopped1 orange, zestedpinch salt1 vanilla beanIcing - Icing sugar, vanilla, water (or cherry brandy)Extra dried cranberry and crushed pistachios, to garnishMethodCream butter, vanilla and icing sugar until light. Fold in the remaining ingredients, cover and allow to rest in the fridge for at least ½ an hour. Roll out to about 5mm thick and cut into rectangles. Bake at 160 for 12-15mins until lightly golden. Allow to cool. Make icing with sifted icing sugar mixed with a touch of water (or cherry brandy) dip the end of the shortbread into the icing sprinkle over finely chopped cranberries and pistachios and allow to set before serving.
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Cherry Icecream Roll
Ingredients 600g vanilla icecream, softened 4 eggs 100g sugar 75g cornflour 40g plain flour 1 tsp mixed spice 1 tsp cinnamon 2 tsp baking powder 20g cocoa powder 40g toasted shredded coconut 1 tin cherries, drained Method Preheat oven to 180°C. Lightly grease and line a Swiss roll baking sheet. Beat egg whites until stiff. Slowly add the sugar until the mixture is thick and glossy. Beat in the egg yolks. Sift cornflour, cocoa, flour, cinnamon, mixed spice and baking powder. Lightly fold in the egg mixture. Pour onto the lined baking sheet and bake for 12-15 minutes, until risen and firm when lightly pressed with a fingertip. Turn out onto a tea towel lightly dusted with extra caster sugar. Quickly peel off the baking paper and roll up immediately in a tea towel. Leave to cool completely.Unroll cake and sprinkle over the toasted coconut. Spread over the icecream and then a line of cherries in the centre. Roll up carefully so the cake joins and the cherries are surrounded by the icecream. Wrap in cling film and place in the freezer to firm. Remove from the freezer and decorate with fresh cream and fresh cherries and cut into slices to serve.
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Prawn and Tomato Salad
200g fresh Australian prawns, de-veined2 garlic cloves, crushedolive oil2 Spring onions, finely sliced1 punnet cherry tomatoes, washed cut in half1 long red chilli, finely sliced1 lemon zest and juice3 radishes, finely sliced4 small tasty tomatoes (black Russian or cocktail tomatoes)4 Tablespoons fresh dill2 tablespoons parsley or fresh marjoram1 tsp sumacsalt & pepperMarinate the prawns in a little olive oil, salt, pepper, garlic and ½ the dill. In a bowl make a dressing with a little olive oil, lemon juice, lemon zest, sumac, chilli and season with salt and pepper, and set aside.Cut the cocktail tomatoes into uneven wedges and arrange on a platter or in a flat bowl. Sprinkle over the cherry tomatoes and radish slices. Cook the prawns on a BBQ or in a hot pan for a few minutes both sides until cooked through. Toss the prawns in the dressing and add the chopped herbs and then spoon over the tomatoes. Enjoy with crusty sour dough bread and a crisp white wine or cold beer.
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Savoury Beetroot Cheese Cakes
Makes 10 individualIngredients For the crumb mixture 150g savoury seed biscuits crushed 20g grated parmesan cheese 1 tsp poppy seeds 1 tablespoon fresh thyme leaves ½ tsp crushed black pepper 60g butter melted 350g cream cheese 120g creamy feta (reserve 20g to garnish) 1 garlic clove crushed 1 lemon zest & juice 150g pureed beetroot Mixed roasted seeds to garnish (black sesame, sunflower, pumpkin) Baby water cress or rocket to garnish Method Combine the crumb ingredients together and press into lined food rings or lined muffin pan. Beat the cream cheese, feta, lemon juice, garlic until smooth. Fold in the pureed beetroot and season to taste. Spoon into the lined moulds and allow to set for several hours or overnight. Unmould and place on a serving platter and garnish with feta, seeds and green leaves.
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Fresh Nachos
Serves 4-8200g corn chips40-50g tasty cheddar, grated30g Feta40g olives, sliced ½ punnet cherry tomatoes, sliced in half 100g cooked chickpeas100g cooked black beans1 green chilli, sliced ½ red onion (pickled in vinegar and seasoned with salt and pepper)1 small cucumber, grated (salted and squeeze out excess moisture)200g yoghurt, drained1 garlic clove, crushedsalt and pepper1 lime juice and zest½ tsp sumac (optional) 1 spring onion, sliced¼ bunch coriander, choppedOn a large platter (oven proof) arrange a pile of corn chips and sprinkle with cheddar cheese and place in a warm oven (140C) and turn off the heat. Combine the yoghurt, grated cucumber, garlic, lime juice and lime zest and season with salt. Set aside. Remove the corn chips from the oven and sprinkle over the beans, chickpeas, green chilli, tomatoes, spring onion, feta and olives. Spoon over the garlic yoghurt and sprinkle with sumac if using, coriander and garnish with pickled with red onion. Serve with a margarita or cold beer and make sure you have napkins!
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Noodle paella
(serves 12-14) 8 tablespoons olive oil 400g angel hair pasta, (spagettini) broken into 3 lengthssalt and pepper, to taste 3 bay leavesa good pinch of saffron threads5 cloves garlic, crushed 2 chillies finely, sliced 3 celery stalks, finely diced ½ fennel, finely diced (optional) 2 onions, finely diced 1 large red capsicum 6 diced tomatoes or 1 can crushed tomatoes400g cockles, rinsed 300g calamari, sliced ½ tsp chilli powder 1 tablespoon smoked paprika1 litre chicken or vegetable stock, or water300g medium Australian prawn meat½ bunch fresh dill, chopped ½ bunch fresh parsley, leaves choppedlemon or lime wedges1 lemon zest Crush 2 cloves of garlic add 2 tablespoons olive oil, lemon zest, chilli powder and combine. Add the prawns and calamari and allow to marinate while you prepare the rest of the dish. Heat 4 tablespoons of oil in a paella pan, and add the broken pasta in batches until lightly golden and remove. Heat the remaining oil and add the onion, garlic, celery, fennel chilli and capsicum and sauté until soft. Add the tomatoes, bay leaves, saffron, smoked paprika and season with salt and pepper. Add the stock and then the fried pasta and cook on gentle heat until al dente. Add the cockles, prawns and calamari and cover and simmer for about 5 minutes until the seafood is cooked, the pasta is tender and the stock has absorbed. Allow to rest for 5-10minutes and then add lemon/lime wedges and sprinkle with chopped herbs.
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Satay Chicken
4 chicken thighs30g ginger, finely grated1cm turmeric, finely grated2 cloves garlic, crushed1 chilli, chopped20ml peanut or coconut oil1 shallot, finely chopped½ lime juicesalt to taste To garnishcoconut milk ( optional)fresh chillicoriander leavesCut the chicken into bite size pieces. In a mortar pound the ginger turmeric, garlic, shallot, chilli and salt to a fine paste, and the lime juice and 20ml peanut or coconut oil. Marinate the chicken for 1 hour and skewer and grill on a BBQ or place in a hot oven. Serve with a drizzle of coconut milk fresh lime, chopped coriander and fresh chilli.
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