Breads, dips and spreads

Baked brie with Brandy nut topping

Simple, impressive, rich and indulgent
Ingredients

• 200gm creamy Brie
• ¼ cup brown sugar
• ¼ cup chopped nuts (cashews, hazelnuts, pecans etc)
• 1 tbsp brandy
• Crackers, French stick or apple slices, to serve

​​Method

1. Preheat oven to 180°C (160 fan forced).  Score the top of the cheese and place in an ovenproof dish.  Bake for about 5 minutes until cheese is softened.
2. Meanwhile, combine the brown sugar, nuts and brandy.
3. Remove cheese from oven and pile the sugar nut mixture on top.  Bake for a further 2 to 3 minutes until sugar mixture is melted.
4. Serve warm with crackers, bread or apple slices.

Variations
Top with fresh dates, figs, sultanas, macadamias, mixed nuts or pistachios
Substitute the brandy for Scotch, it is just as divine
For a non-alcoholic alternative, use grape or apple juice
For a gluten free alternative, use apple slices, rice crackers or toasted gluten free bread
For a nut free alternative, use soy nuts or dried cranberries

Herby cream cheese spread

A lovely light spread featuring Mediterranean flavours
Ingredients

• 250gm cream cheese, softened
• 2 garlic cloves, finely chopped
• 1 tbsp lemon juice
• 2 tsp finely chopped basil or oregano
• Salt and pepper
• Olive oil
• Fresh basil or oregano leaves, to garnish
• Crusty bread or crackers, to serve

Method

1. Combine cream cheese, garlic, lemon juice and basil or oregano in a small bowl.  Season with salt and pepper.
   
2. Transfer to a small serving bowl, drizzle with olive oil and top with basil or oregano leaves.
3. Serve with crusty bread or crackers.

Beer bread

Photo coming soon

Yes it works!!  This is such a simple, easy to make bread which is delicious served hot from the oven with soup or perfect for 'mopping up' your sauce
Ingredients

• ​3 cups self raising flour
• 2 tbsp sugar
• 350ml beer, at room temperature
• ½ cup melted butter

Method

1. Preheat oven to 190°C (170 fan forced).
2. Grease and line a 20 x 12cm loaf tin.
3. Sift flour into a large bowl, then stir in sugar.
4. Pour the beer and half of the melted butter into the flour mixture.  Mix lightly until just combined.
5. Transfer the dough into the loaf tin.  Brush the remaining melted butter over the dough.
6. Bake for 1 hour.  Remove the bread from the pan after 5 minutes and then rest for a further 10 minutes before serving.

Notes
This is a very hearty bread with a crunchy, buttery crust.  If you prefer a softer crust, mix all of the melted butter into the dough instead of brushing over the top
Using beer at room temperature helps the bread to rise and creates a better texture
It is essential to sift the flour to remove any lumps and to create a lighter, 'airier' dough
Expect the dough to be quite wet
Do not overwork the dough, it could create a dense, heavy loaf

Mexican pizza dip

WARNING:  This dip is highly addictive!!!   Enjoy a plate with your loved ones today
Ingredients

• 2 large avocados, mashed
• Lemon juice to taste
• Cracked pepper to taste
• 1 cup sour cream
• ½ cup mayonnaise
• 1 packet taco seasoning
• 1 can refried beans
• Purple onion, finely chopped
• Tomato, finely chopped
• Grated cheese
• Fresh herbs, finely chopped (chives or coriander are great)
• Corn chips, to serve

​Method

1. ​Mash avocados together with lemon juice and cracked pepper.
2. In a separate bowl combine the sour cream, mayonnaise and taco seasoning.
3. Spread refried beans into a pie dish or deep plate.  Top with avocado then spread with taco seasoning mix.  Sprinkle with chopped onion and tomatoes.  Top with grated cheese and sprinkle with herbs.
4. Serve with corn chips and enjoy.​

Hint
If you are in a rush, substitute the fresh avocados for shop bought guacamole or avocado dip

Chicken liver pate

This recipe makes loads of pate ... you may wish to halve the ingredients or make a full batch to share with your friends
Serves 12
Preparation and cooking:  40 minutes
Ingredients

• 3 eggs, hard-boiled
• 350gm butter
• 4 brown onions, quartered
• 500gm chicken livers
• 2 garlic cloves, roughly chopped
• 1 cup chopped fresh mixed herbs (parsley, thyme, rosemary etc)
• 2 tbsp brandy, port or red wine
• 50gm butter, extra
• Salt and cracked black pepper
• Mini toasts, French bread slices or crackers, to serve

Method

1. Peel eggs and slice into quarters.
2. Melt the butter in a large frying pan and cook onions for about 5 minutes, or until tender.
3. Add chicken livers and garlic and cook for 10 minutes until livers are firm and cooked through.  Remove from heat and cool slightly.
4. Place chicken liver mixture into a food processor together with the eggs, herbs, brandy or port or red wine and season with salt and pepper.  Process until smooth.
5. Spoon mixture into a large dish or individual ramekins.  Melt extra butter in a small saucepan and pour over pate. Top with cracked black pepper.  Cover and refrigerate until cold and firm.
6. Serve with mini toasts, French bread slices or crackers.

Recipe credit
​Taste.com

Simple salmon spread

This spread is delicious served on toast with a drizzle of lemon juice and cracked pepper
Ingredients

• 250gm cream cheese, softened
• 440gm can pink salmon, drained and bones removed
• 2 spring onions, finely chopped
• 2 tsp chopped fresh herbs (dill, chives, parsley etc)
• 2 tsp lemon juice
• Extra chopped fresh herbs and lemon wedge, to serve

​Method

1. Place cream cheese, salmon, spring onions, herbs and lemon juice in a medium bowl and beat well until combined.
2. Transfer to a serving dish.
3. Garnish with extra chopped herbs and a lemon wedge.

Naan bread

Ingredients

• 3 cups bread flour
• 7gm sachet (2 tsp) dried yeast
• 1 tsp salt
• 1 tsp caster sugar
• ¾ cup warm water
• ⅓ cup Greek yoghurt
• 2 tbsp vegetable oil
• Canola spray
• 30gm ghee or butter, melted
• Sesame seeds, toasted

Method

1. Combine flour, yeast, salt and sugar in a large  bowl.  Mix in water, yoghurt and oil.  Transfer to a floured surface and knead for 5 minutes until smooth.
   
2. Grease a large bowl with canola spray.  Place dough into greased bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
3. Meanwhile, preheat oven to 250°C (230 fan forced).  Preheat a pizza stone for 40 minutes.  Punch down dough then divide into 6 portions.
4. Roll each portion on a lightly floured surface into an oval shape, about ½ cm thick.  Spray both sides of dough with canola oil.
5. Bake on pizza stone for 5 minutes or until puffed and light golden.  Brush with melted ghee (or butter) and top with sesame seeds.  Wrap in foil to keep warm. Repeat with the remaining dough.
6. Enjoy with your favourite curry.

Corn and avocado salsa

Ingredients

• 4 corn cobs
• 1 tbsp butter
• Salt and pepper
• 2 avocados, finely diced
• 2 tbsp lime juice
• 2 spring onions, sliced
• ¼ cup coriander leaves, roughly chopped
• Cayenne pepper, to taste

Method

1. Remove husks and silk from corn.  Place in microwave dish with butter and season with salt and pepper.  Cook on high for about 8 minutes until tender.  Cool then use a small sharp knife to cut the kernels from the cobs.
2. Place avocado in a bowl.  Drizzle with lime juice and mix gently to coat.  Mix in corn kernels, spring onions and coriander.  Season with salt and cayenne pepper then serve immediately.

Smoked salmon spread

Photo coming soon

Ingredients

• 250gm cream cheese, softened
• ¼ cup sour cream
• 2 tsp lemon juice
• 1 tsp Worcestershire sauce
• 150gm smoked salmon, finely chopped
• 1 bunch dill, finely chopped
• Baguette slices to serve

Method

1. Combine the cream cheese, sour cream, lemon juice and Worcestershire sauce then mix until smooth and creamy.
2. Fold in the smoked salmon and dill.
3. Place in a bowl and serve with baguette slices.

Broad bean and feta dip with toasted pita bread

Photo coming soon

Ingredients

• 750gm frozen broad beans
• 150gm marinated feta in oil
• 2 tbsp lemon juice
• Salt and pepper
• ¼ cup chopped mint, plus extra to serve
• 4 large pita bread
• Canola spray
• 3 tsp olive oil
• ​Salt and pepper

Method

1. Cook broad beans in boiling salted water for about 5 minutes until just tender.  Drain and refresh under cold water.  Peel and discard skins.
2. Drain feta, reserving ¼ cup of the oil.  Process feta, reserved oil, broad beans and lemon juice in a food processor until a coarse paste forms.  Season with salt and pepper.  Add mint and pulse until just combined.  Cover with plastic wrap and refrigerate until ready to serve.
3. Preheat oven to 200°C (180 fan forced).  Cut each pita bread into 12 triangles then place on a single layer on 2 large lined baking trays.  Lightly spray with canola.  Bake, turning once, for about 7 minutes until crisp and lightly browned.
4. Drizzle dip with oil then top with extra chopped mint.  Serve on a platter with pita crisps.

Rocket pesto, feta and roasted capsicum bruschetta

Photo coming soon

Traditionally served as a snack or appetiser, bruschetta is the perfect partner to an antipasto platter and will get your tastebuds tingling!
Serves 10
Preparation + cooking:  45 minutes
Ingredients

• 1 bunch rocket, washed
• ½ cup finely grated parmesan cheese
• 100gm toasted pine nuts
• 2 garlic cloves, roughly chopped
• ½ cup olive oil
• Salt and pepper
• 4 red capsicums, quartered and deseeded
• 10 slices ciabatta bread
• 1 tbsp olive oil, extra
• 200gm feta, crumbled

Method

1. Place rocket, parmesan, pine nuts and garlic in a food processor and process until finely chopped.  While motor is running, gradually add the olive oil until well combined.  Season to taste.
2. Preheat grill to high.  Place the capsicums, skin side up under the grill for about 10 minutes until skin is charred and blistered.  Transfer to a sealable plastic bag and set aside for 10 minutes (this helps to lift the skin).  Peel the skin from the capsicums and cut the flesh into thin strips.
3. Preheat a BBQ or chargrill on high.  Brush both sides of ciabatta with olive oil.  Cook the ciabatta on both sides until lightly toasted.
4. Spread the ciabatta with rocket pesto.  Top with capsicum and sprinkle with crumbled feta.
5. Serve immediately on a platter.

Rocket pesto, tomato and bocconcini bruschetta

Photo coming soon

Traditionally served as a snack or appetiser, bruschetta is the perfect partner to an antipasto platter and will get your tastebuds tingling!
Serves 10
Preparation + cooking:  25 minutes
Ingredients

• 1 bunch rocket, washed
• ½ cup finely grated parmesan cheese
• 100gm toasted pine nuts
• 2 garlic cloves, roughly chopped
• ½​ cup olive oil
• Salt and pepper
• 1 punnet mixed cherry or grape tomatoes (yellow and red), diced
• 1 tub baby bocconcini, diced
• 10 slices ciabatta bread
• 1 tbsp olive oil, extra
• Fresh basil to serve, finely chopped

Method

1. Place rocket, parmesan, pine nuts and garlic in a food processor and process until finely chopped.  While motor is running, gradually add the olive oil until well combined.  Season to taste.
2. Combine the tomatoes and bocconcini then season with salt and pepper.
3. Preheat a BBQ or chargrill on high.  Brush both sides of ciabatta with olive oil.  Cook the ciabatta on both sides until lightly toasted.
4. Spread the ciabatta with rocket pesto.  Top with tomato and bocconcini and garnish with basil.  Serve immediately on a platter.

Bacon and cheese cobb loaf

Not a dish for the health-conscious ... but very tasty!
Ingredients

• 1 cobb loaf
• 300ml sour cream
• 500gm grated tasty cheese
• 3 spring onions, chopped
• 3 rashers bacon, rind removed and chopped

Method

1. Preheat oven to 180°C (160 fan forced).  Line a tray with baking paper.
2. Carefully remove the top and hollow out the cobb loaf.  Retain the bread and chop into bite size pieces.
3. Combine sour cream, grated cheese, spring onions and bacon.  Fill the hollowed cobb loaf with the bacon and cheese mixture.
4. Place on baking tray and cook for about 45 minutes until golden and cheese is melted.
5. Serve with reserved bread pieces and a knife to cut up the shell (and lots of serviettes).

Rosemary and sea salt foccacia

Delicious and easy to make
Ingredients

• 3 cups plain flour
• 1 sachet (7gm) Tandaco dried yeast
• 1 tsp salt
• 1 cup warm water
• 2 tbsp olive oil
• 1 tbsp roughly chopped rosemary 
• 1 tsp sea salt flakes
• 1 tbsp olive oil, extra

​Method

1. Combine plain flour, yeast and salt in a bowl. Add water and olive oil. Stir to combine and then bring the dough together.
2. Turn dough onto a lightly floured surface and knead for around 5 minutes until smooth and elastic.
3. Place dough in a large greased bowl. Cover with two layers of plastic wrap and keep in a warm place until the dough has doubled in size.  This should take about 45 to 50 minutes.
4. Preheat oven to 200°C (180 fan forced).  Brush a 30 x 25cm baking tray with olive oil.
5. Punch dough down with your fist.  Turn onto a lightly floured surface and knead again for 2 minutes or until smooth and elastic.
6. Roll into a rectangle about 30 x 18cm and about 8mm thick. Transfer to oven tray lined with baking paper. Brush with olive oil and stand for another 30 minutes or until doubled in height.
7. Use your fingertips to make a dimpled pattern over the dough. Sprinkle with rosemary and sea salt.  Drizzle with 1 tbsp olive oil.
8. Bake for about 20 minutes until golden and cooked through.

French onion dip

Photo coming soon

With only 3 ingredients, this dip is quick and easy to make
Ingredients

• 300ml sour cream
• ¼ cup whole egg mayonnaise
• 45gm packet French Onion soup mix
• Crackers, corn chips or chopped fresh vegetables, to serve

Method

1. Combine all ingredients in a bowl.  Refrigerate for 20 minutes to allow time for the dried onion to soften.
2. Stir and transfer mixture to a small serving bowl.  Serve with your choice of crackers, corn chips or vegetables.

Garlic bread

Photo coming soon

Always delicious and the aroma ... who can resist!
Ingredients

• 1 French stick
• 125gm butter, softened
• 2 tsp minced garlic
• 1 tbsp parsley, finely chopped

Method

1. Preheat oven to 200°C (180 fan forced).
2. Combine butter, garlic and parsley in a small bowl.
3. Slice French stick to just above the bottom crust.
4. Spread butter mixture into each cavity of the breadstick.  Wrap the breadstick in foil.
5. Bake for about 12 to 15 minutes or until butter is melted through.

Hints
If you have any stale hot dog buns, turn them into fresh and delicious garlic bread
For a crispy crust, open the foil packaging after cooking for about 10 minutes then return to oven for another 5 to 6 minutes until golden

Sundried tomato and basil spread

Photo coming soon

A light and creamy spread, ideal for a quick snack or to serve as a dip
Makes about 1½ cups
Ingredients

• 250gm cream cheese, softened
• ½ cup sundried tomatoes in oil, drained and finely chopped
• 1 tbsp chopped fresh basil
• Crackers or vegetable sticks, to serve

Method

1. Beat the cream cheese until light and smooth.  Stir in sundried tomatoes and basil.
2. Serve with crackers or vegetable sticks (or both).

Variations

• Salmon and chive:  To the beaten cream cheese add 210gm can red salmon (drained), 1 tbsp chopped fresh chives, 1 tsp finely grated lemon rind and a little cracked pepper
• Pistachio and blue cheese:  To the beaten cream cheese add 100gm chopped soft blue cheese, 2 tbsp chopped pistachios and a little cracked pepper

Note
Add a little sour cream or mayonnaise the achieve a dipping consistency

Chilli cucumber salsa

​Light and fresh and perfect for serving with corns chips or filling your tacos
Ingredients

• 1 Lebanese cucumber, finely diced
• ¼ cup coriander leaves, finely chopped
• 2 tbsp sweet chilli sauce
• 2 tsp lime or lemon juice
• Sea salt and ground black pepper

​Method

1. Combine cucumber, coriander, sweet chilli sauce and juice.  Season with salt and pepper.
2. Serve as desired.