Giant Anzac biscuits

Simply put, you won't be able to stop at just one of these giant Anzac biscuits. 

Makes

8

Ingredients

• 1 cup plain flour
• 1 cup rolled oats
• 1 cup desiccated coconut
• 3/4 cup brown sugar
• 125g butter, chopped
• 2 tablespoons golden syrup
• 1 teaspoon bicarbonate of soda

 

Method

1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Sift flour into a large bowl. Stir in oats, coconut and sugar.
2. Place butter and golden syrup in a small saucepan over medium-low heat. Stir until melted. Remove from heat. Combine bicarbonate of soda and 2 tablespoons water in a small bowl. Stir into golden syrup mixture (mixture might become frothy). Add immediately to flour mixture and stir until well combined.
3. Roll mixture, 1/4 cup at a time, into balls. Place 4 biscuits on each baking tray. Flatten to about 12cm (diameter) round, allowing room for biscuits to spread. Bake for 15 to 18 minutes, swapping trays after 10 minutes, or until biscuits are golden. Allow biscuits to cool completely on trays. Serve.

 

Notes

You can store Anzac biscuits in an airtight container for up to 3 days. These are crisp Anzac biscuits. If you prefer them chewy, flatten biscuits to 10cm (diameter) rounds and reduce cooking time by 1 to 2 minutes.

Anzac biscuits with macadamia nuts

Preparation Time

15 minutes

Cooking Time

22 minutes

Makes

30

Ingredients

• 75g (1/2 cup) whole macadamia nuts
• 115g (3/4 cup) plain flour
• 1 tsp ground ginger
• 165g (1 1/2 cups) rolled oats (Home Brand brand)
• 165g (3/4 cup) caster sugar
• 45g (1/2 cup) desiccated coconut
• 2 tbs boiling water
• 1 tbs golden syrup
• 1 tsp bicarbonate of soda
• 125g butter, cubed, melted

 

Method

1. Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper. Spread the macadamia nuts over 1 tray and cook in preheated oven for 6 minutes or until lightly toasted. Transfer to a chopping board to cool slightly, then coarsely chop.
2. Sift the flour and ginger into a large bowl. Add the macadamia nuts, rolled oats, sugar and coconut, and stir to combine.
3. Combine the boiling water, golden syrup and bicarbonate of soda in a small jug. Once the mixture froths up, stir in the butter. Set aside for 5 minutes to cool slightly. Add the cooled butter mixture to the flour mixture and use a wooden spoon to combine.
4. Place 2 heaped teaspoons of mixture onto 1 of the lined trays and use the back of a spoon to flatten slightly. Repeat with the remaining mixture, leaving about 3cm between each. Bake in preheated oven for 13 minutes for chewy biscuits or 16 minutes for crunchy biscuits, swapping trays around halfway through cooking. Set aside for 5 minutes, then transfer to wire racks to cool.

 

Notes

These biscuits can be stored in an airtight container for up to 1 week.

Blue cheese tarts with roasted cherry truss tomatoes

These little pastry cups with tangy blue cheese and sweet, vine-ripened cherry truss tomatoes are perfect party food. 

Preparation Time

20 minutes

Cooking Time

25 minutes

Makes

12

Ingredients

• 12 (about 1 x 240g pkt) cherry truss tomatoes
• Melted butter, to grease
• 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
• 150g Castello blue cheese
• 12 small fresh basil leaves

 

Method

1. Line a baking tray with non-stick baking paper. Use scissors to cut the tomatoes from the truss, leaving tops intact. Place on the lined tray.
2. Preheat oven to 220°C. Brush 12 mini muffin pans with melted butter to grease. Use a 7cm-diameter round pastry cutter to cut 12 discs from pastry. Line prepared pans with pastry discs. Line each pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 8-10 minutes or until golden. Set aside to cool.
3. Reduce oven temperature to 180°C. Roast the tomatoes for 12 minutes or until the tomatoes soften slightly.
4. Place the blue cheese in a small bowl. Use the back of a teaspoon to lightly press until the blue cheese softens. Season with pepper. Remove paper and pastry weights or rice from pastry cases.
5. Divide the blue cheese among the pastry cases. Arrange the tarts on a serving platter. Place a basil leaf into each tart. Top with the tomatoes to serve.
   

Notes

Cook's tip: To ensure you cover the pastry cases completely before baking in step 2, cut your baking paper into 10cm squares. With a twist: Ricotta & chive tarts with roasted cherry truss tomatoes Omit basil. Replace the blue cheese with fresh ricotta. Stir chopped fresh chives into the ricotta in step 4.

Berry punch

Makes

4 litres

Ingredients

• 125g blueberries
• 125g raspberries
• 250g strawberries, hulled, sliced
• 1.5 litres raspberry and cranberry juice, chilled
• 1 cup vodka
• 1 lime
• 1.25 litres lemonade, chilled
• ice cubes, to serve

 

Method

1. Place blueberries, raspberries and strawberries in a large bowl. Add juice and vodka. Cover and refrigerate for 1 hour to allow flavours to develop.
2. Thinly slice lime. Cut slices into small wedges. Stir through punch. Add lemonade and ice. Serve.

Honey and five spice chicken legs

Ingredients (serves 8)

• 1/2 cup honey, warmed
• 1 teaspoon Chinese five spice powder
• 1 garlic clove, crushed
• 1 tablespoon soy sauce
• 16 (2kg) chicken drumsticks
• 1 tablespoon sesame seeds

 

Method

1. Combine honey, five spice, garlic and soy sauce in a jug.
2. Place chicken in a large, shallow glass or ceramic dish. Add honey mixture. Turn to coat. Cover. Refrigerate for 2 hours.
3. Preheat oven to 200°C/180°C fanforced. Line a baking tray with baking paper. Remove chicken from marinade, reserving marinade. Place chicken, in a single layer, on prepared tray. Sprinkle with sesame seeds. Turn to coat. Cook chicken, basting with reserved marinade halfway through cooking, for 40 minutes or until chicken is golden and cooked through. Cool. Refrigerate in an airtight container.

 

Notes

• At work: Place chicken, in a single layer, on a large microwave-safe plate. Microwave on medium (50%) for 5 minutes or until heated through. Serve.

Mango chicken pappadums

A fusion of fresh Indian flavours atop crispy mini pappadums is finger food heaven. 

Preparation Time

30 minutes

Cooking Time

15 minutes

Makes

14

Ingredients

• 2 single chicken breast fillets
• 2 tbs tandoori curry paste
• 1 tsp vegetable oil
• 14 plain mini pappadums
• 1 Honey Gold mango, peeled, cut into 1cm pieces
• 1 small Lebanese cucumber, cut into 1cm pieces
• 2 tbs finely chopped red onion
• 1 tbs chopped fresh coriander
• 3 tsp fresh lime juice
• 130g (1/2 cup) natural yoghurt
• 1 tbs chopped fresh mint
• 1 garlic clove, crushed
• Fresh coriander sprigs, to serve

 

Method

1. Place the chicken and curry paste in a glass or ceramic bowl and turn to coat.
2. Heat oil in a non-stick frying pan over medium heat. Cook chicken for 7 minutes each side. Set aside to cool. Shred.
3. Meanwhile, cook the pappadums following packet directions.
4. Combine the mango, cucumber, onion, chopped coriander and one-third of the lime juice in a bowl. Season with salt and pepper.
5. Combine the yoghurt, mint, garlic and remaining lime juice in a small bowl. Season with salt and pepper.
6. Place pappadums on a serving platter. Top with chicken, mango mixture, yoghurt mixture and coriander sprigs to serve.

Sausages and lentils with polenta

Cooking Time

30 minutes

Ingredients

• olive oil cooking spray
• 4 lean beef sausages
• 1 red onion, cut into thin wedges
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 zucchini, trimmed, halved lengthways, cut into 1cm-thick slices
• 400g can brown lentils, drained, rinsed
• 250g grape tomatoes, halved
• 1 cup instant polenta
• 1/3 cup 99% fat-free natural yoghurt

 

Method

1. Heat a large, non-stick frying pan over medium heat. Lightly spray sausages with oil. Cook sausages, turning often, for 10 to 12 minutes or until cooked through. Transfer to a board. Cut sausages diagonally into 1cm-thick slices. Cover and set aside.
2. Spray pan with oil and return to medium heat. Add onion. Cook, stirring often, for 3 to 4 minutes or until tender. Add cumin and turmeric. Cook for 1 minute or until aromatic. Add zucchini and 3/4 cup cold water. Cook, stirring occasionally, for 4 to 5 minutes or until zucchini is just tender. Add lentils and tomatoes. Cook for 2 to 3 minutes or until tomatoes just start to collapse. Return sausages to pan. Cook, stirring occasionally, for 1 to 2 minutes or until heated through. Season with salt and pepper.
3. Meanwhile, bring 31/2 cups cold water to the boil in a large, heavy-based saucepan over high heat. Add polenta in a thin, steady stream, whisking constantly until combined. Reduce heat to medium-low. Cook, stirring occasionally, for 5 to 6 minutes or until grains are soft. Remove from heat and season with salt and pepper.
4. Spoon polenta onto plates. Top with sausage mixture and yoghurt. Serve.

Artichoke and olive pies

Serve these rustic, homestyle pies as part of a picnic by the river. 

Makes

32

Ingredients

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 x 170g jars marinated artichokes, drained, finely chopped
• 1/2 cup (85g) pitted green olives, finely chopped
• 1/2 cup (125ml) thickened cream
• 2 tsp Dijon mustard
• 4 sheets (25cm) ready-rolled frozen puff pastry, just thawed
• 1 egg, lightly whisked

 

Method

1. Preheat oven to 200°C. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is soft. Add the artichokes, olives, cream and mustard and bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce reduces by half. Remove from heat and set aside to cool. Season with pepper.
2. Line an oven tray with baking paper. Place a pastry sheet on a clean work surface and brush lightly with egg. Spoon 16 x 1 1/2 teaspoonfuls of mixture, evenly spaced, onto the pastry sheet. Use a rolling pin to roll a pastry sheet to 3mm-thick. Lay the rolled sheet over the top of the artichoke mounds and mould the pastry around each ball of artichoke mixture to enclose. Use a 5.5cm round pastry cutter to cut around each mound and place onto the lined oven tray. Repeat with remaining pastry sheets and artichoke mixture. Brush pies with remaining egg.
3. Bake in preheated oven for 10 minutes or until puffed and golden. Serve immediately.

Balsamic strawberry skewers

Strawberry skewers are the ideal end to a barbecue dinner. 

Ingredients (serves 4)

• 2/3 cup mascarpone, at room temperature
• 2 tablespoons icing sugar mixture
• 2 teaspoons finely grated orange rind
• 1/2 cup firmly packed brown sugar
• 1/3 cup balsamic vinegar
• 32 strawberries, hulled, washed
• olive oil cooking spray

 

Method

1. Combine mascarpone, icing sugar and orange rind in a bowl.
2. Place brown sugar, vinegar and 2 tablespoons water in a saucepan. Bring to a simmer over low heat. Simmer, uncovered, for 2 minutes. Set aside to cool.
3. Thread strawberries onto 8 skewers. Brush with vinegar mixture.
4. Preheat a barbecue plate or chargrill over medium heat. Spray skewers with oil. Cook, turning, for 1 to 2 minutes or until strawberries are just tender and brown. Drizzle with remaining vinegar mixture. Serve with mascarpone mixture.

 

Notes

You will need 8 pre-soaked skewers.

Crab, chilli & mint witlof leaves

This seafood-style canape, spiced up with chilli and sprinkled with mint, fits easily into one hand leaving the other free for a cocktail. 

Preparation Time

10 minutes

Makes

20

Ingredients

• 1 x 227g ctn Phillips Crab Meat Special, drained
• 1 large fresh red chilli, deseeded, finely chopped
• 2 tbs finely shredded fresh mint leaves
• 2 tsp finely grated lime rind
• 2 tbs fresh lime juice
• 2 witlof, leaves separated

 

Method

1. Combine the crab meat, chilli, mint, lime rind and lime juice in a medium bowl. Season with pepper.
2. Spoon the crab mixture among the witlof leaves. Serve with the Lychee & Mint Fizz (see related recipe).

 

Notes

Prepare this recipe to the end of step 1 up to 3 hours ahead. Cover with plastic wrap and store in the fridge. Continue from step 2 just before serving.

Fruit tea

 

Ingredients (serves 4)

• 2 cups lemonade
• 2 peach and mango tea bags
• 2 cups boiling water
• 2 cups pineapple juice, chilled
• 1 cup orange juice, chilled
• 125g strawberries, hulled, finely diced

 

Method

1. Pour lemonade into a jug. Cover and freeze for 2 to 3 hours or until semi-frozen.
2. Place tea bags in a heatproof jug. Pour over boiling water. Brew for 5 minutes. Discard tea bags. Allow tea to cool.
3. Pour tea into a large jug. Add pineapple juice, orange juice, semi-frozen lemonade and strawberries. Serve.

 

Notes

• For mango fruit tea, replace the pineapple juice with mango nectar and the strawberries with dried mango.

Mediterranean meatloaf

 

Ingredients (serves 4)

• 1/2 cup brown rice
• 1 small red onion, grated
• 350g lean beef mince
• 1 carrot, peeled, grated
• 60g low-fat feta cheese, crumbled
• 2 tablespoons tomato sauce
• 1 tablespoon worcestershire sauce
• 1 egg, lightly beaten
• 2 tablespoons basil leaves, shredded
• 1 zucchini, thinly sliced
• 375g cherry tomatoes
• 1 garlic clove, crushed
• olive oil cooking spray

 

Method

1. Cook rice following absorption method on packet. Set aside to cool.
2. Preheat oven to 200°C. Grease base and sides of a 7cm-deep, 10cm x 18cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
3. Combine rice, onion, mince, carrot, feta, sauces, egg and basil in a bowl. Mix well. Press into prepared pan.
4. Place zucchini, tomatoes and garlic in a bowl. Spray with oil. Toss to combine. Spoon over meatloaf. Bake for 60 to 80 minutes or until meatloaf is firm. Stand for 10 minutes. Slice and serve.

Mini meatloaves

The kids will enjoy helping to make these little meatloaves and best of all they will enjoy eating them too. 

Cooking Time

30 minutes

Makes

12

Ingredients

• 2 small carrots, peeled
• 1 small zucchini
• 550g lean beef mince
• 70g (1 cup) breadcrumbs made from day-old bread
• 1/2 small brown onion, coarsely grated
• 55g (1/3 cup) frozen peas
• 2 1/2 tbs tomato chutney
• 1 egg, lightly whisked
• Mashed potato and tomato sauce, to serve

 

Method

1. Preheat oven to 210°C.
2. Kids' task: Use the coarse side of a grater to grate the carrots and zucchini. Use your hands to squeeze out as much liquid as possible. Place the carrot and zucchini in a large bowl. Add the beef mince, breadcrumbs, onion, peas, tomato chutney and egg, and use your hands to mix until well combined.
3. Kids' task: Divide mixture evenly among 12 medium (125ml/1/2-cup) muffin pans, pressing it firmly into each pan and smoothing the tops.
4. Bake in preheated oven for 20 minutes or until golden on top and cooked through. Remove from the pans and serve with the mashed potato and tomato sauce.

 

Notes

These meatloaves are great served with mashed potato and tomato sauce. To freeze, wrap each cooked meatloaf in plastic wrap, seal in a freezer bag and freeze for up to 3 months. To reheat, unwrap the frozen meatloaves and place on a baking tray in an oven preheated to 180°C for 18 minutes or until heated through.

Banana chocolate cake

Made with ripe bananas, this moist chocolate cake is easy to whip up for any family occasion. 

Ingredients (serves 8)

• 1 1/2 cups wholemeal self-raising flour
• 3/4 cup self-raising flour
• 2/3 cup cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 1 cup caster sugar
• 2 eggs, lightly beaten
• 2 large, over-ripe bananas, mashed (see note)
• 3/4 cup buttermilk
• 1/2 cup vegetable oil

• Icing

• 1 1/2 cups icing sugar mixture
• 1 tablespoon cocoa powder
• 2 to 3 tablespoons milk, warmed

 

Method

1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
3. Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets. Serve.

 

Notes

You will need 1 cup mashed banana.

Step-by-step steamed banana and coconut cakes

 

 These coconut cakes with surprise banana filling is the perfect way to end to an Asian inspired meal. 

Makes

18

Ingredients

• 240g sticky rice flour (see note)
• 1/3 cup (75g) caster sugar
• 200ml hot water
• 2 large (about 230g each) ripe bananas, cut widthways into 2cm pieces
• 2 cups (130g) shredded fresh dry coconut

 

Method

1. Sift flour into a bowl. Add 1/4 cup (50g) sugar and stir to combine. Add water and stir to combine. Turn on to a floured work surface and knead until smooth. Roll dough into walnut-sized balls.
2. Half fill a wok with water and bring to the boil over high heat. Line the base of a large bamboo steamer with baking paper. Use your thumb and forefinger to flatten one dough ball into a disc slightly bigger than the width of a banana slice. Place over the banana and gently press down to cover the top and sides. Repeat with remaining dough and bananas.
3. Place half the cakes in the steamer, then place over wok. Cook, covered, for 5 minutes. Remove steamer from wok and sprinkle cakes with half the remaining sugar. Spread coconut over a plate. Use a spatula to transfer cakes, one at a time, to coconut and roll to coat. Repeat with remaining cakes, sugar and coconut.

 

Notes

Sticky rice flour or glutinous rice flour is flour milled from sticky rice. Available from the Asian section of most supermarkets. Packaged dry shredded and desiccated coconut can be used as a substitute for fresh dried coconut - simply soak in cold water for 10 minutes before using to rehydrate. These cakes should be eaten warm, but you can make them in advance and reheat in the steamer just before serving.

Rose sangria

Rose is a refreshing addition to this sweet Spanish fruit punch that's infused with a sumptuous blend of vanilla, citrus and herbs. 

Preparation Time

5 minutes

Ingredients (serves 10)

• 500g seedless watermelon, rind removed, cut into thin wedges
• 2 limes, thinly sliced
• 2 tbs caster sugar
• 160ml (2/3 cup) Licor 43 liqueur or orange-flavoured liqueur
• 2 x 750ml btls rose, chilled
• 1 x 1.25L btl Schweppes traditional lemonade, chilled

 

Method

1. Place the watermelon and lime in a large serving jug. Sprinkle with the sugar and pour over the Licor 43. Set aside at room temperature for 30 minutes to develop the flavours.
2. Add the rose and lemonade to the watermelon mixture and stir until combined. Pour among serving glasses and serve.

 

Notes

Make this recipe up to 30 minutes ahead.

Spanish chicken casserole

After eating this slow-cooked chicken wonder give compliments to the chef even if it's you! Smile and say delicioso, which means delicious in Spanish. 

Preparation Time

25 minutes

Cooking Time

90 minutes

Ingredients (serves 4)

• 1.8kg whole fresh chicken
• 2 tbs olive oil
• 2 (about 180g) chorizo, thinly sliced
• 1 large red capsicum, halved, deseeded, cut into 2cm pieces
• 1 red onion, coarsely chopped
• 80ml (1/3 cup) dry sherry
• 2 x 400g cans diced tomatoes
• 185ml (3/4 cup) chicken stock
• 2 tsp dried oregano leaves
• Saffron rice, to serve
• Fresh oregano leaves, to serve

 

Method

1. Preheat oven to 180°C. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place, the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut along either side of the backbone. Discard the backbone. Cut the breast in half along the breastbone. Use a sharp knife to cut around the legs, between the thigh and the breast. Cut the drumsticks from the thighs. Cut the wings from the breasts and cut the breasts in half diagonally. Remove any excess skin.
2. Heat the oil in a flameproof casserole dish or large frying pan over medium heat. Add half the chicken and cook for 4 minutes each side or until golden. Transfer to a large plate. Repeat with remaining chicken, reheating the dish between batches.
3. Add the chorizo, capsicum and onion to the dish. Cook, stirring often, for 10 minutes or until chorizo is golden. Add the sherry and cook, stirring, for 2 minutes or until reduced by half.
4. Transfer the chorizo mixture to a casserole dish, if necessary. Add the chicken, tomato, stock and dried oregano. Cover and bake in oven for 1 hour or until the chicken is tender.
5. Divide the rice among serving dishes and top with the chicken mixture. Sprinkle with fresh oregano to serve.

 

Notes

Cooking tip: To make saffron rice, cook rice using absorption method with chicken stock not water. Add a pinch of saffron threads to liquid.
Time-saving tip: Use 10 chicken pieces, such as drumstick and thigh pieces.

Amaretto oranges with vanilla mascarpone

Using only a few special ingredients, this gourmet orange dessert will impress even the most difficult to please.

 

Ingredients (serves 6)

• 1 vanilla bean, split, seeds scraped
• 250g mascarpone cheese
• 1/2 cup (125ml) amaretto liqueur (see note), plus 1 tbs extra for the mascarpone
• 6 seedless oranges (such as navels), scrubbed
• 1 1/4 cups (275g) caster sugar

 

Method

1. Combine vanilla seeds, mascarpone and 1 tablespoon amaretto in a bowl. Cover and chill while you prepare the oranges.
2. Trim the ends off the oranges, then using a peeler, carefully pare orange rind, being sure not to remove any of the white pith with the rind. Stack little piles of the pared rind strips on top of one another (about 4 at a time) and using a sharp knife, cut lengthways into very thin strips. Set aside.
3. Using a sharp knife, remove and discard the white pith from the oranges. Slice each orange across into 1cm-thick rounds, then stack the slices to reform their original shape and place on a large serving platter.
4. Bring a small saucepan of water to the boil. Add rind and simmer for 1 minute, drain, then repeat process to remove the bitterness. Place the sugar and 1/2 cup (125ml) water in a saucepan over low heat. Stir to dissolve the sugar, then increase the heat to medium-high and simmer for 5 minutes or until slightly syrupy. Add the blanched orange zest and cook for 3 minutes, then add the 1/2 cup (125ml) amaretto. Cool completely.
5. To serve, remove the candied rind from the syrup and pile on top of the oranges. Pour over the syrup and serve with the vanilla mascarpone.

 

Notes

Amaretto liqueur is made from bitter almonds or apricot kernels, from bottle shops.

Affogato

Strictly for adults - this decadent dessert combines cold ice-cream with hot, strong coffee and Italian liqueur. 

Ingredients (serves 4)

• 500g good-quality vanilla ice-cream
• 120ml Italian liqueur (such as amaretto or Frangelico)
• 4 espresso cups freshly brewed strong, black coffee

Method

1. Scoop ice-cream into 4 chilled bowls or cups, pour 30ml of liqueur over each. Top with hot coffee and serve immediately.

Lemon semifreddo

Ingredients (serves 8)

• Oil, to brush
• 4 savoiardi sponge-finger biscuits
• 80ml (1/3 cup) Vin Santo or dry marsala*
• 4 eggs, separated
• 2 lemons, rind grated
• 110g (1/2 cup) caster sugar
• 500ml (2 cups) thickened cream, whipped

•  Candied lemons

• 2 lemons, sliced
• 110g (1/2 cup) caster sugar

 

Method

1. Lightly brush a 24 x 10cm terrine with oil and line with plastic wrap.
2. Roughly break up the sponge fingers and place in a bowl with the Vin Santo. Beat egg yolks, lemon rind and sugar until pale. In a separate bowl, beat the eggwhites until soft peaks form. Fold together sponge fingers, egg yolk mixture, eggwhites and cream, then pour into prepared terrine. Freeze overnight.
3. To make the candied lemons, place lemon slices in a saucepan and cover with cold water. Bring to the boil, cook for 1 minute then drain. Discard the water and set the lemons aside.
4. Place the sugar and 425ml cold water in the saucepan. Stir over low heat until the sugar dissolves, then add the lemon slices and simmer for about 30 minutes (the lemons should be translucent and the liquid well-reduced). Drain the lemons on a rack over a tray until cool.
5. Allow the terrine to soften in the refrigerator for 1/2 hour. To serve, slice the semifreddo and serve with the candied lemons and cream, if desired.

 

Notes

• Begin this recipe the day before.
• * Vin Santo is Italian wine and is available either sweet or dry. If unavailable, use a good-quality dry marsala such as Pellegrino.

Basil pesto

With an abundance of colour, flavour and texture - a drizzle of homemade pesto brings simple dishes to life. 

Makes

1 1/2 cup

Ingredients

• 1 bunch basil, leaves picked
• 1/2 cup (40g) finely grated parmesan
• 1/3 cup (55g) toasted pinenuts
• 1 garlic clove, finely chopped
• 1/2 cup (125ml) extra virgin olive oil

 

Method

1. Place the basil, parmesan, pinenuts and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt and pepper.
2. Place in an airtight container and cover with a little oil - this will help stop the basil from turning black. Store in the fridge for up to one week.

 

Notes

Freezing tip: Place pesto in an airtight container, cover with a layer of oil and freeze for up to a month. Place in the fridge overnight to defrost.

Mascarpone custard and fruit trifle

Mascarpone gives this sweet fruit trifle a creamy texture. 

Ingredients (serves 8)

• 85g packet strawberry flavoured jelly crystals
• 250g mascarpone cheese
• 1 cup vanilla custard
• 400g light fruit cake (see note)
• 1/4 cup sweet sherry
• 250g strawberries, hulled, sliced
• 425g can peaches in natural juice, drained, thinly sliced lengthways
• 4 passionfruit, halved
• 300ml thickened cream, whipped
• 1/3 cup shredded coconut, toasted

 

Method

1. Place jelly crystals in a large heatproof bowl. Add 1 cup boiling water and stir until crystals dissolve. Stir in 200ml cold water. Cover and refrigerate for 2 hours or until set.
2. Place mascarpone in a bowl. Beat with a wooden spoon until smooth. Stir in custard and set aside.
3. Cut cake into eight 5mm-thick slices. Place 4 cake slices over the base of a 6 cup-capacity dish. Drizzle with half the sherry. Top with half the custard mixture. Using a spoon, break up jelly. Spoon half the jelly over the custard mixture. Top with half the passionfruit pulp, half the strawberries and half the peaches. Repeat layering with remaining cake, sherry, custard, jelly, passionfruit, strawberries and peaches.
4. Spoon cream over trifle. Cover loosely with plastic wrap. Refrigerate overnight. Serve trifle sprinkled with toasted coconut.

 

Notes

You will need half an 800g light fruit cake for this recipe.

Berry tiramisu

Strawberries, blueberries and raspberries make this decadent Italian dessert a colourful addition to the dessert table.

 

Ingredients (serves 8)

• 2 eggs, separated
• 1/4 cup caster sugar
• 250g mascarpone cheese
• 300ml thickened cream
• 300g plain sponge cake
• 1 cup strong espresso coffee, cooled
• 1 cup Bailey's Irish Cream liqueur
• 250g strawberries, hulled, diced
• 125g fresh or frozen blueberries
• 125g fresh or frozen raspberries

 

Method

1. Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Fold in mascarpone. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
2. Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Refrigerate for 30 minutes.
3. Cut cake into 1cm cubes. Combine coffee and liqueur together in a jug. Combine strawberries, blueberries and raspberries in a bowl.
4. Place 4 cake pieces in the bases of eight 1-cup capacity glasses. Pour 25ml of coffee mixture over each. Use a spoon to press cake into base. Top with 2 tablespoons of mascarpone mixture and 1 heaped tablespoon of berries. Repeat layers with remaining cake, coffee mixture, mascarpone mixture and berries. Cover. Refrigerate for 3 hours or overnight. Serve.

Carbonara sauce

A basic creamy carbonara recipe to go with all types of pasta. 

Ingredients (serves 4)

• 2 teaspoons olive oil
• 200g sliced pancetta, roughly chopped
• 3 garlic cloves, crushed
• 2 egg yolks (at room temperature)
• 2 eggs (at room temperature)
• 1/2 cup thickened cream
• 75g parmesan cheese, finely grated

 

Method

1. Heat oil in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper towel.
2. Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
3. Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.

Macaroni carbonara

mouth-watering traditional carbonara pasta with crispy pancetta.

Ingredients (serves 4)

• 500g dried macaroni pasta
• 30g butter
• 100g pancetta (see note), roughly chopped
• 2 garlic cloves, crushed
• 4 eggs, lightly beaten
• 100g parmesan cheese, grated

 

Method

1. Bring a large saucepan of salted water to the boil over high heat. Add pasta and cook, following packet directions, until tender.
2. Meanwhile, melt butter in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 3 to 4 minutes or until pancetta is crisp.
3. Drain pasta and return to saucepan. Add egg, pancetta mixture, three quarters of the parmesan and salt and pepper. Toss over low heat until well combined. Spoon pasta into bowls. Top with remaining parmesan and serve.

 

Notes

Note: You can buy pancetta from the supermarket deli. Bacon is also suitable.

Persian Halva

Ingredients

1 cup water

1 cup granulated sugar

½ teaspoon ground saffron

½ cup rose water

½ teaspoon ground cardamom

1 cup whole wheat flour

1/2 cup butter

½ cup oil

Garnish

 

pistachios

almonds

Boil the water and sugar together.

Take off heat and add saffron, rose water, and cardamom. Set aside.

On medium heat, heat the butter and oil in a non-stick pot.

Add the flour and stir consistently for about 30 minutes or until brown. This step takes away the raw taste in the flour and is essential in the overall flavor of your Halva.

Remove from heat.

Gradually add the sugar water mixture into the hot flour and stir very quickly for about 3-4 minutes. It will bubble vehemently at first but will slowly turn into a paste.

Pour contents into a dish and decorate as you wish.

Traditionally it is simply decorated with simple shapes using a spoon and sprinkled with shards of pistachio or almonds.

For the truffle like nut-coated Halva, I allowed it to cool at room temperature, and then refrigerated it for an hour. Next I took spoonfuls of Halva and rolled them between my hands and ran them through powdered pistachios and almonds.

Cake Yazdi: Aromatic Cardamom and Rose Water Muffins

Ingredients 

 

Makes about 20 muffins

4 eggs, separated (room temp)
1/2 cup sugar
1/2 cup canola oil or melted butter
1 cup plain yogurt
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cardamom
1 Tbls rose water
1/4 c rice flour
2 cups sifted whole wheat flour*
orange zest from one orange**
pistachios for garnish (optional)
muffin wrappers

*traditionally all purpose flour is used, but I find that whole wheat flour works just as well and is a tad bit healthier.

**orange zest is not normally found, but the mixture worked beautifully, especially since I did not have any pistachios on had for that extra kick.

Preparation

 

Preheat oven to 350.

Mix egg yolks and the sugar well.

Add oil or butter, yoghurt, baking powder, baking soda, salt, cardamom powder, orange zest, and rose water. Mix well.

Add rice and wheat flour slowly. Mix.

In separate bowl, beat the egg whites till they form soft peaks (it is very important that your eggs are room temperature. If you are in a hurry, you can place them in a bowl of warm water for 5 minutes)

Add egg whites to flour mixture and fold in carefully, making sure you do not break too many of the bubbles.

Line muffin pan with the wrappers and scoop batter into them using an ice cream scoop.

Bake for 20-25 minutes till golden, depending on your oven. Use toothpicks by inserting them in the center, before taking the muffins out, to make sure they are fully done.

Allow time for them to cool on a wire rack-about 10 minutes.

Enjoy with a cup of your favorite tea or coffee!

Sholeh Zard: saffron infused rice pudding

Serves 12

Ingredients:

 

1 cup rice –I use basmati but any rice will do

7 cups water

1 ½ cup sugar

5 tblsp butter

½ cup slivered almonds

½ tsp saffron dissolved in some boiling water

1 tsp cardamom powder

½ cup rose water

Garnish:

 

Cinnamon

Almonds

Candied Orange peel

Pistachios

Edible rose pedals

Preparation:

 

Wash the rice with cold water several times. Until the water is clear.

In a heavy bottom pot, add the rice and 5 cups water. Bring to a boil.

It is recommended that you skim the foam off the top as it rises.

Cover and let it simmer on medium heat for about a half hour.

Once the rice has softened, add 2 more cups of water and the sugar.

Cover and cook for 30 more minutes, stirring occasionally to make sure the sugary rice is not sticking to the bottom of the pot.

Add the almonds, saffron water, butter, cardamom powder, and rose water.

Mix and cover on low heat for another half hour.

Check to see if it has become thick.

Remove lid and on low heat cook until the mixture becomes pudding-like.

At this point, you can ladle some either into individual heat resistance dishes or into a larger serving dish.

Decorate.

Cool in fridge and serve cold.

Khoresht-e Bademjan: eggplant and tomato stew

Ingredients:
 
2 large eggplants, peeled, sliced
2 lbs chicken thighs, skins removed
3 tomatoes
2 large onions,
4 cloves of garlic, minced
4 tablespoons oil
1/2 cup of oil + 4 Tblsps
1 (15 ounce) can crushed tomatoes
Juice of 2 limes
1 tsp advieh (a special blend of spices-if you do not have it on hand, replace with ½ tsp cinnamon)
1 tsp turmeric
½ tsp ground saffron, dissolved in 4 Tblsp hot water (optional)
Salt and pepper to taste


Garnish (optional)
 
1 onion, thinly sliced
½ (about 8 oz) can of chopped tomatoes 


Preparation:
 
In a heavy bottom pot-sauté the onions, garlic, and chicken with 4 tablespoons of oil over medium high heat.
Add salt, pepper, turmeric, and saffron. Stir
Add can of crushed tomatoes and lime juice. Cover and cook on low heat for about an hour.
Fry the eggplants on medium high heat in batches using the 1/2 cup of hot oil. Make sure to brown on both sides. Remove and place on paper towels.
Add advieh or cinnamon to the meat and check its salt and pepper.
Pre-heat oven to 375 F.Pour contents into a Pyrex-like casserole dish and arrange the eggplants on top.
For garnishing-sauté the onions for about 5 minutes over medium high heat, then add the half can of chopped tomatoes and let them cook for 10 minutes.
Add garnish on top of the casserole.
Cut the 3 tomatoes in half and place cut side face down onto the contents of the dish and cover with foil.
Bake for 45-50 minutes.

Serve over saffron steamed basmati rice.

Loobya polow (lamb and saffron rice)

Discover the flavours of Iran with this tasty lamb and saffron rice dish. 

Preparation Time

25 minutes

Cooking Time

105 minutes

 

Ingredients (serves 8)

• 1.4kg leg of lamb
• 125ml (1/2 cup) olive oil
• 1 1/2 tsp ground turmeric
• 1.25L (5 cups) cold water
• 1/2 brown onion
• 1 tsp whole black peppercorns
• Freshly ground black pepper
• 400g (2 cups) basmati rice
• 750ml (3 cups) cold water, extra
• 2 tbs salt
• 2 medium brown onions, extra, halved, finely chopped
• 325g green beans, cut into 2cm lengths
• 2 carrots, finely chopped
• 1 large potato, finely chopped
• 2 medium ripe tomatoes, coarsely chopped
• 1 tbs hot water
• 1/2 tsp saffron threads
• 2 tbs tomato paste
• 1/2 tsp ground cinnamon
• 1 x 30cm piece of Lebanese bread
• 80g butter, melted
• Natural yoghurt, to serve

 

Method

1. Use a sharp knife to cut lamb from the bone, leaving the meat in large pieces.
2. Heat 1 tbs of the oil in a large saucepan over high heat. Add lamb and 1 tsp of turmeric and cook for 8 minutes or until lamb is brown. Reduce heat to low and add the water, onion and whole peppercorns. Season with pepper. Cook, covered, for 1 hour or until lamb is tender.
3. Meanwhile, rinse rice under cold running water until the water runs clear. Place the rice in a bowl with the extra cold water and salt. Soak for 30 minutes then drain and rinse thoroughly under cold running water. Cook the rice in a saucepan of boiling water for 8 minutes or until just tender. Drain.
4. Heat 1 tbs of oil in a frying pan over medium-low heat. Add the extra onion and cook, stirring, for 10 minutes or until brown. Remove from heat and set aside.
5. Cook the beans and carrots in separate saucepans of salted boiling water for 2 minutes or until beans are bright green and tender crisp and carrots are tender. Drain.
6. Heat 1 tbs of the oil in a medium non-stick frying pan over medium heat. Add the potato and cook, stirring, for 5 minutes or until golden brown. Remove from heat and set aside.
7. Place tomatoes in the jug of a blender and blend until smooth. Remove lamb from liquid and set aside for 15 minutes to cool slightly. Reserve lamb stock. Cut the lamb into small cubes. Combine the hot water and saffron in a small bowl. Set aside for 5 minutes to soak.
8. Heat 1 1/2 tbs of the oil in a frying pan over medium heat. Add the lamb and onions and cook, stirring, for 3 minutes or until lamb browns. Add the pureed tomatoes, tomato paste, cinnamon and remaining turmeric. Cook, stirring, for 3 minutes or until aromatic. Add beans, carrots and potato and cook, stirring, for 2 minutes or until coated in spice mix.
9. Heat remaining oil in a large saucepan over high heat. Place the bread in the saucepan and top with rice. Add the lamb mixture, 160ml (2/3 cup) of the reserved lamb stock and saffron, and gently stir to combine. Cook, covered, for 5 minutes. Reduce heat to low and cook, covered, for 30 minutes. Remove from heat and drizzle with butter.
10. To serve, spoon rice mixture on serving plate. Break bread into large pieces and arrange over the rice. Serve with a dollop of yoghurt.

Preserved lemons

Preserved lemons are easy to make and are delicious served with Moroccan and Middle-Eastern dishes. 

Makes

1 litre

Ingredients

• 5 lemons
• 1/2 cup of sea salt
• several bay leaves and cinnamon sticks

 

Method

1. Cut lemons lengthways into quarters, keeping bases intact. Rub 1/4 cup of sea salt into the centre of each lemon. Place lemons in the jar with bay leaves and cinnamon sticks. Sprinkle 1/4 cup sea salt into the jar. Add enough lemon juice to cover the lemons. Seal and store in a cool place, away from direct sunlight for six weeks. To use, rinse with water then cut away and discard flesh.

 

Notes

To make, wash and dry a 4-cup (1L) capacity glass jar with an airtight lid.

Chilled lemon puddings

Ingredients (serves 6)

• 100g savoiardi (sponge fingers), broken
• 1/3 cup (80ml) limoncello*
• 4 eggs, separated
• 3/4 cup (165g) caster sugar
• Grated zest of 3 lemons, plus extra to garnish
• 250g mascarpone
• 150g blueberries
• 125g strawberries, chopped

 

Method

1. Place savoiardi in a bowl and sprinkle with limoncello. Set aside.
2. Using electric beaters, beat yolks with 1/2 cup (110g) caster sugar until pale. Add zest and mascarpone. Beat to combine.
3. In a separate bowl, whisk eggwhites until firm. Using a large metal spoon, combine a spoonful of the eggwhite with yolk mixture to loosen, then gently fold in remaining eggwhite and savoiardi. Divide among serving cups. Chill for 1-2 hours.
4. Meanwhile, combine berries with remaining 1/4 cup (55g) sugar. Set aside while puddings chill. Serve puddings topped with berries and extra zest.

 

Notes

• * From selected liquor shops.