Iced lemon tea with herb & flower ice cubes

This delicious lemon tea served chilled, with herb and flower ice cubes, is great to revitalise your guests' palates between tidbits. 

Preparation Time

15 minutes

Makes

2 litres

Ingredients

• 1/3 cup fresh mint leaves
• 2 tbs chopped fresh lemon thyme leaves
• 1/4 cup mixed edible hand-picked organic flower petals (such as rose, violet, nasturtium or borage)
• 6 lemon-scented black tea bags
• 100g (1/2 cup) caster sugar
• 2L (8 cups) boiling water
• 60ml (1/4 cup) fresh lemon juice
• 1/2 lemon, thinly sliced

 

Method

1. Divide the mint, lemon thyme and flower petals among two 18-hole ice cube trays. Fill with cold water and place in the freezer for 4 hours or until frozen.
2. Meanwhile, place the tea bags and sugar in a 3L (12-cup) capacity heatproof jug or bowl. Pour over the water and stir. Set aside for 10 minutes to infuse. Remove the tea bags and discard. Add the lemon juice and lemon slices to the jug or bowl and stir to combine. Cover and place in the fridge for 4 hours to chill.
3. Pour the tea mixture into a serving jug or punchbowl and add the ice cubes to serve.

 

Notes

• If edible flower petals are unavailable, omit the mint and lemon thyme and add 1-2 fresh or frozen raspberries to each of the holes in the ice cube trays instead.
• Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Continue from step 3 just before serving.
• Allow 4 hours freezing and 10 minutes standing time.

Lemon meringue pie

Traditional lemon meringue pie is a classic crowd pleaser. 

Preparation Time

20 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

• 225g (1 1/2 cups) plain flour
• 55g (1/2 cup) almond meal
• 60g (1/3 cup) icing sugar mixture
• 125g chilled butter, chopped
• 1 egg yolk

• Lemon filling

• 5 eggs, lightly whisked
• 300ml thin cream
• 155g (3/4 cup) caster sugar
• 1 tbs finely grated lemon rind
• 125ml (1/2 cup) fresh lemon juice

• Meringue

• 3 egg whites
• 100g (1/2 cup) caster sugar

 

Method

1. To make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2. Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together.
3. Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
4. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
5. Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
6. Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C.
7. To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.

 

Notes

Prep: 20 mins (+ 1 hour infusing, 1 hour resting, 30 mins cooling & 1 hour chilling time)

Coffee granita with kahlua syrup

Smooth chocolate cream and icy crystals create sensational texture in each mouthful. 

Preparation Time

20 - 120 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 375ml (1 1/2 cups) water
• 155g (3/4 cup) caster sugar
• 1 vanilla bean, split lengthways
• 500ml (2 cups) freshly brewed espresso coffee, cooled
• 80ml (1/3 cup) Kahlua liqueur
• 300ml ctn Bulla Thickened Cream
• 1 tsp cocoa powder

 

Method

1. Stir 250ml (1 cup) water, 100g (1/2 cup) sugar and the vanilla bean in a saucepan over low heat until the sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 3-4 minutes or until the syrup thickens slightly. Remove the vanilla bean and reserve.
2. Pour the syrup into a 20 x 30cm shallow metal cake pan. Set aside to cool completely. Add coffee. Place in freezer for 1 hour or until icy around the edges. Use a fork to roughly break up the mixture. Place in the freezer, using a fork to scrape into coarse crystals every 20 minutes, for a further 40 minutes.
3. Meanwhile, stir Kahlua and remaining water and sugar in a small saucepan over low heat. Add reserved vanilla bean. Stir until the sugar dissolves. Increase heat to medium. Bring to a simmer. Simmer for 5-10 minutes or until syrup thickens slightly. Set aside to cool.
4. Beat the cream in a bowl until soft peaks form. Sift over the cocoa powder and fold to create a marbled effect.
5. Divide granita among serving glasses. Top with a dollop of the cream mixture and drizzle over the Kahlúa syrup.

Rhubarb and berry mascarpone trifle

Busy all week, but love getting into the kitchen at weekends for a bit of cooking therapy? Try your hand at this gutsy flavoured, Mediterranean-inspired dessert. 

Preparation Time

30 minutes

Cooking Time

40 minutes

Ingredients (serves 4)

• 2 bunches rhubarb, trimmed, cut into 4cm lengths
• 250g fresh or frozen blueberries
• 110g (1/2 cup) caster sugar
• 2 oranges, juiced, 1 zested
• 10 wide sponge fingers (savoiardi), halved widthwise
• 1 lemon, juiced
• 8 ginger nut biscuits, crushed

• Custard

• 300ml pouring cream
• 6 egg yolks
• 2 tbs caster sugar
• 1 tsp vanilla paste or extract

• Mascarpone mixture

• 3 egg yolks
• 110g (1/2 cup) caster sugar
• 750g (3 cups) mascarpone
• 300ml pouring cream
• 2 oranges, zested

 

Method

1. Preheat oven to 200C. Place rhubarb and blueberries in a ceramic or glass baking dish, scatter over sugar and drizzle with half the orange juice. Cover with foil and bake for 30 minutes or until rhubarb is soft. Set aside to cool.
2. Meanwhile, to make custard, place cream in a saucepan and bring almost to the boil. Whisk egg yolks, sugar and vanilla in a bowl until combined. Gradually pour hot cream into egg yolk mixture, whisking until incorporated. Return the mixture to the pan over low heat and stir continuously with a wooden spoon until thick enough to coat the back of the spoon. Do not boil. Transfer custard to a bowl and place in the freezer to cool quickly.
3. To make mascarpone mixture, using an electric mixer, whisk egg yolks and sugar until tripled in volume. Add mascarpone, cream and orange zest, and whisk mixture to almost stiff peaks.
4. To assemble trifle, place sponge fingers in the base of a 4L (16-cup) bowl and drizzle with the lemon juice and remaining orange juice. Pour the cooled custard over. Top with half the mascarpone mixture and scatter with three-quarters of the crushed biscuits. Using a slotted spoon, carefully remove rhubarb mixture from the baking dish (reserving the fruit juices) and place over biscuits, then top with the remaining mascarpone mixture.
5. Place the reserved juices in a small saucepan and simmer over medium heat for 5 minutes or until thick and syrupy. Transfer syrup to a small cup. Refrigerate, along with the trifle, for 2 hours or overnight to cool completely.
6. To serve, drizzle a little syrup over the trifle and scatter with orange zest and remaining crushed biscuits.

Yoghurt panna cotta with watermelon and rosewater

Your guests will think you've spent hours - not minutes - creating this sweet sensation. Great on its own, this delicate fruit tastes divine teamed with rosewater and strawberries to adorn a creamy Mediterranean-inspired treat. 

Preparation Time

20 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

• Vegetable oil, to grease
• 250ml honey-flavoured yoghurt
• 250ml (1 cup) thickened cream
• 2 tbs caster sugar
• 1 tbs hot water
• 2 tsp gelatine powder
• 500g seedless watermelon, peeled, cut into 5mm pieces
• 10 strawberries, washed, hulled, cut into 5mm pieces
• 3 tsp rosewater
• Honey, to serve

 

Method

1. Brush four 125ml (1/2-cup) capacity dariole moulds with vegetable oil to lightly grease. Place the yoghurt in a large heatproof bowl.
2. Place the cream and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through.
3. Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a small saucepan and add enough boiling water to come three-quarters of the way up the side of the bowl. Use a fork to whisk until the gelatine dissolves.
4. Add the cream mixture and gelatine mixture to the yoghurt, whisking until well combined. Strain through a fine sieve into a large jug. Pour evenly among the prepared moulds. Cover each mould with plastic wrap. Place in the fridge for 6 hours or overnight until set.
5. Combine the watermelon, strawberry and rosewater in a medium bowl.
6. Turn panna cottas into serving bowls. Spoon the watermelon mixture over each panna cotta. Drizzle over honey to serve.

 

Notes

With a twist: Yoghurt panna cotta with watermelon & passionfruit: Omit strawberries, rosewater and honey. Combine the watermelon with 1/3 cup fresh passionfruit pulp.

Heirloom tomato salad

'Heirloom' tomato varieties (grown from seed passed down for hundreds of years) come in many colours, shapes and sizes, and have great flavour compared to many commerical varieties. Look out for tomatoes such as ox-heart, Black Russian, and Chef's Choice at growers' markets and some greengrocers, or pay a visit to the nursery and grow them yourself over summer. 

Ingredients (serves 6)

• 1kg mixed heirloom tomatoes, sliced
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbs red wine vinegar
• Pinch of caster sugar
• Small basil leaves, to garnish

 

Method

1. Lightly whish the olive oil, vinegar and sugar. Season well with salt and pepper. Lay tomatoes on a platter, drizzle the dressing over and scatter with basil.

Russian iced tea

Here's a tea-licious way to wind down, sip back and take it easy! 

Ingredients (serves 4)

• 3 lady grey tea bags
• 1 cinnamon stick
• 4cm piece fresh ginger, sliced
• 2 whole cloves
• 4 cups boiling water
• 2 tablespoons caster sugar
• 1 tablespoon lemon juice
• Lemon slices and ice cubes, to serve

 

Method

1. Place tea bags, cinnamon, ginger and cloves in a heatproof jug. Add boiling water. Stand for 5 minutes. Remove tea bags. Cool.
2. Strain into a jug. Stir in sugar and lemon juice until sugar has dissolved. Place ice cubes in 4 glasses. Top with tea mixture. Serve with lemon slices.

Rhubarb and yoghurt fool

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 bunch rhubarb, leaves discarded
• 2 tablespoons caster sugar
• 1 teaspoon ground nutmeg
• 4 x 150g tubs low-fat French vanilla yoghurt
• 8 pieces almond bread, to serve

 

Method

1. Trim both ends of rhubarb and discard. Wash stalks well. Chop into 1cm pieces. Place in a saucepan over medium heat. Drizzle with 1 tablespoon water. Add sugar. Cover and bring to the boil. Remove lid and simmer, stirring occasionally, for 5 minutes or until soft and pulpy. Transfer to a bowl. Stir in nutmeg. Cover and refrigerate for 1 hour or until chilled.
2. Layer yoghurt and rhubarb mixture in small serving bowls. Use a spoon to swirl together. Serve with almond bread.

French dressing

Makes

1/2 cup

Ingredients

• 2 tablespoons white wine vinegar
• 1 tablespoon dijon mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon caster sugar
• 1/2 cup olive oil

 

Method

1. Combine vinegar, mustard, salt and sugar in a small ceramic bowl. Whisk until well combined.
2. Add oil to the vinegar mixture in a slow, steady stream, whisking constantly until dressing thickens slightly. Season with pepper.

Chai panna cotta

A spiced indian take on a classic dessert. 

Makes

8

Ingredients

• 3 cardamom pods, bruised
• 2cm piece ginger, peeled, grated
• 2 chai and vanilla tea bags
• 1/2 cup boiling water
• 1 litre buttermilk
• 3/4 cup caster sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla bean paste
• 1 tablespoon powdered gelatine
• 1/4 cup chopped pistachio kernels
• 1 tablespoon orange zest

 

Method

1. Place cardamom, ginger and tea bags in a heatproof jug. Add 1/3 cup boiling water. Set aside for 30 minutes for flavours to develop. Strain mixture into a bowl. Discard cardamom, ginger and tea bags.
2. Place buttermilk, sugar, cinnamon, vanilla and tea mixture in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved and buttermilk is just warmed through. Remove from heat.
3. Place remaining boiling water in a heatproof bowl. Sprinkle over gelatine. Whisk to dissolve. Add gelatine mixture to buttermilk mixture, stirring constantly until combined. Pour into eight 200ml-capacity glasses. Refrigerate for 4 hours or until set.
4. Divide pistachios and orange rind between glasses. Serve.

Mango pudding

Celebrate the Chinese New Year tradition with this Asian-inspired mango pudding. 

Preparation Time

20 - 380 minutes

Cooking Time

5 minutes

Ingredients (serves 8)

• 2 x 425g cans mangoes in syrup, drained reserving syrup
• 5 tsp gelatine powder
• 100g (1/2 cup) caster sugar
• 500ml (2 cups) mango nectar
• 375ml can evaporated milk
• Double cream, to serve
• Thinly sliced fresh mango (optional), to serve

 

Method

1. Process the canned mango in a food processor until smooth. Transfer to a large bowl.
2. Place 185ml (3/4 cup) of the reserved syrup in a heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Whisk the mixture with a fork until the gelatine dissolves.
3. Place the sugar and 185ml (3/4 cup) of the mango nectar in a medium saucepan over medium-low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Set aside to cool.
4. Add the gelatine mixture, mango nectar mixture, evaporated milk and remaining mango nectar to the mango puree. Whisk until smooth. Divide among eight 250ml (1-cup) capacity serving glasses. Place in fridge for 6 hours or until set.
5. Top with cream and fresh mango, if desired.

Coffee meringue kisses

With its deep, robust flavour and unmistakable aroma, coffee creates an altogether different high when it stars in decadent desserts. 

Preparation Time

20 - 50 minutes

Cooking Time

20 minutes

Makes

20 kisses

Ingredients

• 1 1/2 tsp dried espresso coffee powder
• 1/2 cup (100g) caster sugar
• 2 eggwhites
• 1/4 tsp cream of tartar
• 50g dark chocolate, melted
• Double cream, to serve

 

Method

1. Preheat oven to 100°C. Line an oven tray with baking paper.
2. Sift the coffee through a fine sieve to form a powder. Combine coffee and sugar in a bowl. Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, whisking well between each addition, until meringue is thick and glossy and sugar is completely dissolved. Add cream of tartar and whisk until just combined. Spoon into a piping bag fitted with a 1cm-fluted nozzle. Pipe 3cm-round meringues onto the lined tray. Bake for 30 minutes or until meringues are dry to the touch. Turn off oven and leave, with door ajar, to cool completely.
3. Use a small pallet knife to spread a little of the melted chocolate onto the base of each meringue. Place on a wire rack and set aside for 30 minutes or until set.
4. Spoon a little cream on the base of a meringue. Sandwich with another meringue. Continue with remaining meringues and cream. Serve immediately.