Spicybroad Bean Pea & Goat’s Cheese Pate

I have fallen in love with broad beans – my mother had planted some and whilst she was waiting for them to grow she was using the lovely tender leaves in salads and I thought – my goodness this is good – so of course  I then graduated to the actual bean itself – also Chris’s dips have brought out a broadbean and hummus dip – something like that – and I had tasted it and liked it very much – so when I saw this recipe I had to give it a go

The recipe came from Delicious Magazine

spicy broad bean and goats cheese pate

 

 


Ingredients

300gm soft goat’s cheese (I used feta – 150gm)
1 avocado
1 long green chilli, seeded and roughly chopped (I used ½ tspn dried chilli flakes)
2 cups fresh podded broad beans or 1 cup frozen broad beans, skins removed and blanched (I put frozen in microwave for 1 minute and then took off jackets)
1cup fresh peasfreshly podded blanched and drained (I used frozen – microwave for 2 mins)
zest 1 lemon, juice of ½ lemon
¼ cup each fresh parsley and mint leaves

TO SERVE

slices sourdough bread toasted
wedges of lemon

 

Place all ingredient in food processor and process till smooth – season & transfer to servisg dish. Chill for 3-4 hours or overnight – the longer it s chilled the better the consistency will be

Serve pâté with bread and wedges of lemon

Share

Rhubarb and Cinnamon Cake

This recipe was recommended to me by my dear employer/friend Evelyn who I love very much – it is taken from

Stephanie Alexander’s Cookbook Companion and if you like rhubarb you will love this cake

it is not the most attractive looking cake to photograph but tastes great

Ingredients

  • 60 g unsalted butter
  • 300 g Plain flour
  • 380 g brown sugar (I ran out of brown sugar and used raw caster sugar instead)
  • 2 eggs
  • few drops of vanilla essence
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • grated zest of 1 lemon (I used lime)
  • 1 cup of crème fraîche or sour cream (I used plain yoghurt)
  • 400 g rhubarb cut into 1cm pieces
  • Topping
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
 Method
  • Preheat oven to 180°C. Grease a 24cm springform tin
  • In a food processor, cream the butter with sugar and add eggs and vanilla
  • Sift the remaining flour, salt, bicarb and cinnamon into a bowl, then add to food processor and pulse a few times to mix.
  • Add lemon zest and crème fraîche/sour cream/yoghurt, then transfer to a large bowl and stir in rhubarb.
  • Scrape into tin
  • Mix topping ingredients and sprinkle over cake.
  • Bake for 1 1/4 hours or until a skewer inserted comes out clean.
Share

Lemon Curd Crumble Slice

this recipe was in the Delicious Magazine August 2012 edition – I love lemon curd and always on the look out for recipes I can use it in – thought this recipe was worth giving a go

I always make my own lemon curd but Ben says you can easily use store bought – I have never tried that though

 

BEN O’DONOGHUE’S SHORTCUT LEMON SLICE

 

1 2/3 cups (250g) plain flour
1/2 cup (75g) icing sugar, plus extra to dust
180g chilled unsalted butter, chopped
1 egg yolk
2 tbs cold milk
500g lemon curd*

Crumble
1/3 cup (50g) plain flour
1/2 cup (60g) almond meal
2 tbs caster sugar
50g chilled unsalted butter, chopped
1 egg yolk, lightly beaten

 

  1. Sift the flour and icing sugar into a food processor and whiz to combine. Add butter and pulse until mixture resembles fine crumbs. Add yolk and milk, then pulse until mixture comes together in a ball. Turn out and knead briefly, then shape into a disc, cover and chill for 30 minutes.
  2. For the crumble, place flour, almond meal, sugar and butter in a bowl, then rub together with your fingertips until mixture resembles coarse crumbs. Stir through yolk and chill until required.
  3. Preheat the oven to 180°C. Grease and line a 28cm x 18cm lamington pan with baking paper, allowing plenty to overhang the sides. Coarsely grate the pastry into the pan, then press evenly into the base to cover. Prick all over with a fork, then chill for a further 15 minutes.
  4. Bake pastry for 30-35 minutes until golden and dry. Cool to room temperature.
  5. Spread lemon curd over the cooled pastry, then scatter over crumble mixture. Bake for a further 25-30 minutes until golden. Cool completely in the pan. Dust slice with icing sugar, then remove from the pan, slice and serve.

 

 

 

 

Share

Lime and Macadamia Cake

Absolutely loved this cake – when you feel like a hint of the tropical life then bake this cake –  its not over the top and is just delicious with that lime tang on your tongue

The recipe came from Bill Granger and you could almost certainly substitue lemon for the lime or almonds intead of macadamia

Ingredients

200 g macadamia nuts

40 g self-raising flour

pinch of salt

6 eggs, separated

165 g caster sugar

zest of 1 lime, finely grated

45 g desiccated coconut

For the icing

1 cup icing or 125 g(confectioners’) sugar, sifted

2 tablespoons lime juice

1 teaspoon finely grated lime zest

 

Instructions

 

    1. Preheat oven to 180c
    2. Place nuts, flour and salt ina food processor and process until nuts are ground.
    3. Beat the eggs yolks and sugar until pale and creamy. Fold through zest and coconut. Fold through dry ingredients.
    4. Beat egg whites until stiff peaks. Fold gently through the batter.
    5. Spread into a buttered and lined springform cake tin – bake for 40mins until the cake is will spring at a touch, or a skewer comes out clean.
    6. Remove from oven and allow to cool before icing.
    7. To make icing, combine last 3 ingredients until smooth. Pour over cool cake and allow to run until smooth surface.

 

Makes one 9-inch cake

Share

Lemon Ciambella Cake

This cake took my fancy when I watched Masterchef and I decided to make it. It was  a while ago now – it looked fantastic on its own dusted with icing sugar. In the show Filippo made some caramel and anglaise to seve with it and this the full recipe can be found here

Lemon Ciambella Cake

Ingredients

Lemon ciambella cake

  • 5 eggs
  • 1 cup caster sugar
  • ½ cup extra virgin olive oil
  • 1 lemon, zest
  • 1 cup self-raising flour
  • Caster sugar, to serve

Method

Preheat the oven to 160°C fan-forced. Grease and flour a 21cm fluted ring or kugelhopf tin.

For cake, place eggs and sugar in a bowl, using an electric hand beater beat until pale and fluffy, add the oil and lemon zest, beat for another minute then gently fold through the flour. Bake for 45-50 minutes or until a skewer comes out clean.

Place the cake onto a serving plate, dust with caster sugar.

Serve with  anglaise and caramel in jugs on the side. Pour over sauces to serve if desired

Share

Delicious Magazine

Could not resist telling you all about this special deal

 

Living Social

Share

Retro Coffee Cake

This recipe came from Kate Bracks when she was a contestant on Masterchef last year. You can find the complete recipe on the Masterchef site with the sticky cinnamon apples that she served it with. Loved the cake

Retro Coffee Cake

Ingredients

Coffee cake

250gbutter, softened
1 cup castor sugar
1 teaspoon vanilla paste
4 eggs
2 cups self raising flour
2/3 cups milk, at room temperature
1/3 cup espresso coffee

Coffee butter cream

250g butter, softened
2 cups icing sugar, sifted
3tablespoons liquid espresso coffee
1 tablespoon kahlua

 

Method

 Preheat oven to 180⁰C. Grease a 20cm x 30cm slice pan, Line base and sides with baking paper

Using an electric mixer beat butter, sugar and vanilla paste in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well between each addition.
Sift in flour, pour in milk and coffee and gently mix until combined and smooth. Pour into prepared tins and bake for 30 minutes or until cake springs back to the touch. Cool in tin for 2-3 minutes and turn onto a wire rack to cool completely.
For coffee butter cream, beat butter until pale, add icing sugar, espresso and kahlua and beat until light and fluffy.
To serve, cut completely cooled cake into rounds and slice rounds in half lengthways. Layer rounds with butter cream and stack 3 layers high. Transfer to a serving plate and completely cover cake with butter cream.

Share

Quince & Hazelnut Tart

I have made this recipe my own – its taken from Delicious Magazine July 2011

I love it when quinces come into season and cant wait to cook with them – unfortunately the season is very short – but its ok to use pear with this recipe and I think I am going to try plums one day. Its always much easier if you have prepoached fruit on hand – so do this the day before. Any leftovers can be eaten mixed up with yoghurt

Poach the quince or fruit in your favourite way – I usually use the slow cooker with a little bit of water and a sprinkle of sugar – some moscato wine always tastes good if you have it

but otherwise you can follow this complex procedure as in the original recipe for poached quince


Ingredients
2 large quinces
420g caster sugar
Vanilla bean shortcrust pastry (recipe follows)
125g softened unsalted butter
2 tsp plain flour
2 eggs, beaten
1/2 tsp vanilla extract
11/4 cups (135g) hazelnut meal
Icing sugar, to dust
Good-quality vanilla bean ice cream, to serve

 

Method
Llightly grease a loose-bottomed 23cm x 4cm tart pan. Line with the pastry and chill for 30 minutes.
Preheat the oven to 180°C.
Line the tart pan with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then carefully remove the baking weights and paper and bake for a further 8-10 minutes or until dry and lightly golden. Set aside.
Meanwhile, place the butter and remaining 125g sugar in a food processor and whiz until combined. Add the flour and whiz to combine. With the motor running, add the eggs and vanilla, then add the hazelnut meal and whiz until well combined.
Drain the quince, then arrange in the tart shell to completely cover the base. Pour over the hazelnut mixture and smooth the top with a spatula.
Return the tart to the oven and bake for 40-45 minutes or until a skewer inserted into the hazelnut layer comes out clean.
Allow the tart to rest for 10 minutes, then remove from the pan and dust with icing sugar. Cut into slices and serve with vanilla bean ice cream.

Serves 12

 

Share

Anzac Biscuits

Every year I try to honour the Anzac tradition by making some Anzac biscuits. This year I thought I would try Merle Parrish’s recipe. Word has it she has been making these since she was 7 years of age and has won awards – I wasnt disppointed.

 

I follwed her instructions and rolled out teaspoonfuls instead of my usual tablespoons full of mixture and they were quite nice .

 

Ingredients

1 cup plain flour
2 tsp ground ginger
1 1/2 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarb soda
160g butter, melted

Method

Preheat oven to moderate (170C) and grease two large baking trays.

Sift the flour and ground ginger into a mixing bowl, and add the oats, coconut and sugar. Make a well in the centre.

Stir the golden syrup, boiling water and bicarb in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well.

Take heaped teaspoons of mixture and roll into balls. Place onto trays, and flatten gently.

Bake for 6–7 minutes, until lightly golden.

Cool on the trays for 10 minutes, until they firm up slightly, then lift onto wire racks to cool completely.

 

Share

Margaret Fulton’s Hot Cross Buns

Haven’t made Hot Cross Buns for a few years now. Every year I intend to make them but I always wait till Good Friday to honour tradition – then of course Good Friday comes and goes and I don’t get around to it. So this year I didnt wait – I made them last week and of course I had to go with Margaret Fultons recipe – the time honoured matriarch of Australian cooking.

I added some mixed peel and used both currants ans sultanas – they tasted sooo good!!

 

Ingredients

4 cups (600g) plain flour

1 tsp mixed spice

1 tsp salt

60 g butter, softened, plus extra to serve

1/2 cup (110g) caster sugar

1 x 7g sachet dried yeast

1/2 cup (80g) sultanas or currants – or both

1/4 cup mixed peel

1 cup (250ml) lukewarm milk, plus extra, for brushing

1 egg, lightly beaten or extra milk, for glazing

1/3 cup (50g) self-raising flour

Glaze

2 tbsps warm water

1 tbsp sugar

1/4 tsp gelatine

Method

Sift flour, spice and salt in a bowl. Rub in butter, until mixture resembles breadcrumbs. Stir in sugar, yeast and sultanas or currants.
Make a well in centre of dry ingredients. Stir in 1/2 cup warm water, milk and egg, gradually incorporating surrounding flour to mix to a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic. Shape into a ball and place in a clean, greased bowl. Turn over once so that top of dough is greased.
Cover bowl completely with plastic wrap and a tea towel.

Leave to rise in a warm place for 1-1 1/2 hours until doubled in bulk.
Lightly grease a baking tray, two 20cm cake pans or a larger round cake pan. Turn dough onto a lightly floured surface and gently pat out to 3cm thickness.

Cut into 14 pieces and gently shape each into a ball, always keeping the tops uppermost as you shape to keep them nice and smooth. Place buns on prepared tray or cake pans. Cover

loosely with plastic wrap and a

tea towel and leave to rise in a warm place for 20-30 mins.
Preheat oven to 200 degrees celsius or 180 degress celsius fan. Brush buns with beaten egg or extra milk.

Combine self-raising flour and 1/4 cup water in a small bowl until smooth. Spoon into a snap lock bag, snip end and pipe crosses on buns.


Bake buns for 15 mins, until golden brown.

Meanwhile stir together water, sugar and gelatine until sugar dissolves.. Brush buns with glaze and stand near open and turned off oven until glaze is dry. Serve
Tip: It may be necessary to cover buns with brown paper if crosses are browning too quickly. When cooked, remove from oven and brush with Glaze.

 

Yield 14

Related Posts Plugin for WordPress, Blogger...
Share