New Recipes
Floral Sponge Cake
Ingredients Sponge Cake 2 ¼ cups granulated sugar 1 ¼ cups salted butter, softened 7 large egg whites, at room temperature 3 ½ cups plain flour (plus, a little extra for dust the pan!) 4 teaspoons baking powder ½ teaspoon table salt 1 cup water 2 teaspoons vanilla extract Copha Swiss Meringue Buttercream Icing 7 large egg whites 1 ½ cups unsalted butter, softened 2 cups granulated sugar 2 tsp vanilla extract ¼ tsp salt Edible flowers to decorate! Method (Icing) In a medium pot, add at least 2.5cm of water and bring to simmer Thoroughly wash and dry the stainless-steel mixing bowl from your stand mixer (you don’t want grease touching meringue). Add 7 egg whites and 2 cups of sugar and whisk together. Place mixing bowl over pot of barley simmering water, creating a seal over the pot (bow should be over the steam, not touching the water). Whisk constantly until mixture reaches 71 degrees Celsius (takes about 3 minutes). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between your fingertips). Mixture will be hot to touch Wipe water from bottom of mixing bowl and transfer bowl to stand mixer. Beat on medium high speed until stiff glossy peaks form (about 15-20 mins) and bottom of bowl feels completely at room temperature and not warm. (Important: warm meringue will melt the butter) Once the bowl is at room temperature, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. If it looks lumpy or any kind of liquid, keep beating until smooth, whipped and thick. Add 2 tsp of vanilla extract and ¼ tsp salt and mix on med-high until incorporated (about 1 minute). Method (Cake) Preheat the oven to 180 degrees. Beat sugar and butter with a heavy-duty electric stand mixer on medium speed until light and fluffy, 3 to 5 minutes. Add egg whites in thirds, beating well after each addition. Sift together cake flour, baking powder, and salt. Add flour mixture and water alternately to sugar mixture, beating on low speed just until blended after each addition. Stir in vanilla. Divide batter evenly among 4 greased (with Copha) and floured 8-inch round cake pans. Bake in preheated oven until a wooden pick inserted in centre comes out clean, 18 to 22 minutes. Cool cakes in pans on wire racks 10 minutes. Transfer cakes from pans to wire racks, and cool completely, about 30 minutes. Spread Buttercream Icing between cake layers and on top and sides of cake. Decorate iced cake with your edible flowers with your design of choice – be creative!
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Cast Iron No Knead Bread
Ingredients 500 ml water½ tsp dried yeast550 g bread flour1½ tsp saltFinely-ground semolina for dusting Method Add water and yeast into a jug and stir to dissolve. Place flour into a large bowl. Add the yeasted water, salt and mix roughly using a spoon or spatula. Cover bowl with plastic wrap. Let dough rest at least 12-18 hours at room temperature. Dough is ready when its surface is dotted with bubbles. Lift the risen dough out of the bowl and onto a floured surface. Give it a quick knead to bring it together. Fold the dough onto itself one or twice and then make into a ball. Place the dough, seam-side down in a cast iron pot lined with baking paper and generously dust the top with semolina. Cover with a lid and stand at room temperature for 1-2 hours or until risen by two thirds. To test if the dough is ready, poke it gently with a finger. If the finger leaves a little indent but the dough almost completely springs back it is ready. Sprinkle the top with semolina, score top with a blade or a knife to help evenly cook. Place the cast iron pot with lid on into an oven and turn on to 250°C and bake for 40 minutes. Remove lid and bake for further 15 to 30 minutes, until loaf is beautifully browned in colour. Remove the cast iron pot from the oven, place bread onto a wire rack removing the baking paper if still attached. Let the bread cool for at least 1 hour before slicing.
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Salmon and vegetable bake
Ingredients 4 skinless salmon filletsBroccoliCauliflower3 - 4 medium potatoesShallots (1 piece)2 Tbsp olive oilSalt (1 Tsp)Pepper (0.5 Tsp)Dijon Mustard100g Feta Cheese1 Lemon to serveDill to serve Method Preheat oven to 200°C/180°C fan. Wash the broccoli and cauliflower well, separate the broccoli and cauliflower into florets. Chop potatoes into small quarters. Peel and mince the shallots. Add potatoes to your prepared baking dish, lightly season and spray with oil and bake for 20 – 30 minutes. Heat a pan with a drizzle of oil over a medium-low heat. Fry the shallots for 3 minutes. Add the Dijon mustard and set aside. Add the shallot mixture, broccoli and cauliflower to the baking dish with potatoes. Toss. Add portioned salmon over the top of the vegetables. Season with salt and pepper and drizzle generously with olive oil. Bake in the oven for 15 minutes. Remove from oven, add crumbled feta cheese and chopped chilli to top. Bake for a further 5-10 minutes or until salmon is cooked through but juicy. Finish with a generous squeeze of lemon juice, dill, extra chilli (to taste) and sliced lemon. Serve immediately.
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Kofta Skewers
Makes around 14-16 500g lamb mince 2 garlic cloves, crushed 1 onion, grated 1 – 2 tablespoons pomegranate molasses 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground allspice salt and pepper to taste ½ tsp chilli flakes 1 tablespoon tomato paste 3 tablespoons chopped parsley Combine all ingredients in a bowl and mix well. Cook a little piece to taste for seasoning and adjust if needed. Roll mix into oval balls and flatten slightly and thread a skewer into the centre. Cook on a BBQ flat top, grill pan, frypan or bake in the oven for about 6-8 minutes until cooked through. Serve warm with tzatziki.
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Fried Calamari
Serves 6-8 1 kg Calamari, cleaned and cut into small pieces Vegetable oil to fry plain flour (or gluten free) 1 egg Salt and pepper 1 tsp cumin seeds, toasted and lightly crushed Lemon, cut into wedges Chopped Parsley to garnish Heat the oil in a fryer, large pot or wok to 180. Place calamari in a bowl and add the egg and mix well. Place flour in a bag and season well with salt and pepper. Add the calamari and toss very well to coat each piece. Place into a mesh strainer to dust off the excess flour. In batches carefully add a few pieces at a time to the hot oil and cook for a few minutes until crispy and lightly golden. Remove and drain on paper towel. Repeat until all of the calamari are cooked. Place on a serving platter with lemon wedges and chopped parsley.
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Pumpkin Salad
1 butternut pumpkin 4 red capsicums, cut into thick slices 1 red onion, sliced 1 tsp cumin seeds 2-3 teaspoons ras el hanout spice blend Olive oil Salt and pepper 200g Chickpeas cooked 6-8 fresh dates sliced Parsley and coriander leaves to garnish 1½ -2 lemons, juiced Cut the pumpkin into medium sized slices, and place in a large bowl. Add the onion, capsicum, cumin, ras el hanout, salt, pepper, lemon juice and a good glug of olive oil. Mix well and place onto 1 or 2 lined baking trays. Bake for 20-30 minutes until golden and teh pumpkin is tender. Add the chickpeas and dates and toss well, spoon into a serving bowl and garnish with herbs.
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Cous Cous with Quinoa and Herbs
Serves 8-10250g cous cous 180g mixed quinoa 300ml boiling water ½ tsp chili flakes 60g toasted flaked almonds 20ml Olive oil Salt and pepper to taste 5 spring onions finely sliced ½ bunch dill, chopped ½ bunch parsley, chopped Boil the quinoa in salted water for 5-8 minutes until tender. Drain and rinse under cold water. In a large bowl, add the cous cous, chili flakes, salt, pepper and olive oil. Add the boiling water and cover tightly with cling film. Allow to steep for 15-20minutes. Fluff with a fork and add the quinoa, herbs and almond flakes. Serve warm or at room temperature.
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Dolmades
Makes about 501 x 400g jar vine leaves, drained 3 garlic cloves, crushed 2 brown onions, finely diced 250 long grain rice 100g currants 4 tablespoons pine nuts, toasted 1 lemon zest 1 heaped tablespoon good quality tomato paste 1 tsp dried mint ¼ bunch fresh parsley, finely chopped ½ bunch fresh dill, finely chopped 400ml water juice of 2 lemons olive oil salt and pepper Heat a frypan with a little olive oil and add the garlic and onion and sauté until soft. Add the currants, rice, tomato paste, lemon zest and season with salt, pepper and dried mint. Add 200ml of the water and allow to absorb. Add the pine nuts and fresh herbs, mix well and season to taste.Allow the rice to cool slightly. Spread out a few vine leaves on a board or work surface and place a teaspoon of mix in the centre of each leaf. Roll up like a cigar ensuring the ends are folded in. Do not over fill and allow a little space for them to expand when cooked. Repeat with all the rice mix.Place the dolmades in a large pan with a lid, in a concentric circle. You can place them on 2 layers and place an upturned plate on top. Add the remaining water and lemon juice a little drizzle of olive oil. Cover with a lid. Simmer very gently for 12-15 minutes then turn off the heat and allow to cool. Serve with tzatziki. These store well in the fridge for several days.
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Feta Spinach stuffed Baguette
make 3 half baguettes 300g ricotta 120g mozzarella, grated 150g feta, crumbled 300g chopped blanched spinach (or frozen and defrosted) ¼ tsp nutmeg freshly grated 1 lemon zest salt and pepper to taste 3 small baguettes Combine all ingredients together and season to taste. From the top, cut out the centre of the baguettes and stuff with the filling. Place on a lined tray and bake in a hot oven until golden (about 10 minutes). Cut into slices and serve warm.
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Honey Walnut Crescents
Makes 64 600g self raising flour Pinch salt 300g cream 250g unsalted butter, softened 1 teaspoon vanilla extract Filling: 250g walnuts 70g melted butter 80g honey 6g cinnamon 20g caster sugar 1 teaspoon vanilla extract Combine the filling ingredients together and set aside. Whip the butter, salt and vanilla until light, then fold in the cream and flour to form a ball. Divide into 8 equal pieces and roll out to a circle 2-3mm thick. Cut into 8 triangles and place a small spoon of mix at the base (large end) of each triangle. Roll into the centre and slightly bend in the ends to create a crescent. Repeat until all the dough has been used. Place onto lined baking trays and cook at 165 for 10 minutes until lightly golden. Allow to cool completely and store in an airtight container. Dust lightly with icing sugar and serve. Alternatively toss in caster sugar or cinnamon sugar while warm then allow to cool
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Whipped Ricotta and Feta Dip
150g ricotta 180g feta 1 garlic clove 50ml olive oil ¼ cup good quality honey 1 teaspoon cracked pepper 30g toasted walnuts Fresh thyme or rosemary to garnish Blend the ricotta, feta, garlic and olive oil together in a food processor until smooth. Spread on a plate, pressing the centre down to make a well. Fill the well with honey. Sprinkle with cracked pepper, a sprinkle of thyme or rosemary and toasted walnuts. Serve with warmed pita bread.
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Hummus Platter
4 pita pockets 400g hummus ½ cup cooked chickpeas, drained and rinsed olive oil to drizzle Salt and pepper to taste 1 Lebanese cucumbe, diced ½ cup marinated olives ½ punnet cherry tomatoes, cut in half 1 spring onion, sliced ½ jar marinated feta Brush the pita pockets with olive oil and place one at a time in a frypan or on the BBQ to toast lightly. Cut into triangles and serve warm. Smear the hummus in a thick layer on a serving plate or board. Sprinkle with cucumber, chickpeas, olives, feta, and cherry tomatoes. Drizzle with a little olive oil (from marinated feta is best) and serve with lightly toasted pita bread. For the hummus 400g cooked chickpeas, 60g Tahini 40-50ml lemon juice 1 clove garlic Salt and pepper Blend all ingredients together in a blender, season to taste and set aside.
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