Baked brie with Brandy nut topping
Simple, impressive, rich and indulgent
Ingredients
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
- 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.
- Meanwhile, combine the brown sugar, nuts and brandy.
- 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.
- Serve warm with crackers, bread or apple slices.
- 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
Beer bread
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
Ingredients
- 3 cups self raising flour
- 2 tbsp sugar
- 350ml beer, at room temperature
- ½ cup melted butter
- Preheat oven to 190°C (170 fan forced).
- Grease and line a 20 x 12cm loaf tin.
- Sift flour into a large bowl, then stir in sugar.
- Pour the beer and half of the melted butter into the flour mixture. Mix lightly until just combined.
- Transfer the dough into the loaf tin. Brush the remaining melted butter over the dough.
- Bake for 1 hour. Remove the bread from the pan after 5 minutes and then rest for a further 10 minutes before serving.
- 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
If you are in a rush, substitute the fresh avocados for shop bought guacamole or avocado dip
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
- Mash avocados together with lemon juice and cracked pepper.
- In a separate bowl combine the sour cream, mayonnaise and taco seasoning.
- 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.
- Serve with corn chips and enjoy.
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
Taste.com
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
- Peel eggs and slice into quarters.
- Melt the butter in a large frying pan and cook onions for about 5 minutes, or until tender.
- Add chicken livers and garlic and cook for 10 minutes until livers are firm and cooked through. Remove from heat and cool slightly.
- 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.
- 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.
- Serve with mini toasts, French bread slices or crackers.
Taste.com
Simple salmon spread
This spread is delicious served on toast with a drizzle of lemon juice and cracked pepper
Ingredients
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
- Place cream cheese, salmon, spring onions, herbs and lemon juice in a medium bowl and beat well until combined.
- Transfer to a serving dish.
- Garnish with extra chopped herbs and a lemon wedge. Serve and enjoy.
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
- 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.
- 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.
- Meanwhile, preheat oven to 250°C (230 fan forced). Preheat a pizza stone for 40 minutes. Punch down dough then divide into 6 portions.
- Roll each portion on a lightly floured surface into an oval shape, about ½ cm thick. Spray both sides of dough with canola oil.
- 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.
- 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
- 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.
- 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 to taste.
- Serve as desired.
Smoked salmon spread
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
- Combine the cream cheese, sour cream, lemon juice and Worcestershire sauce then mix until smooth and creamy.
- Fold in the smoked salmon and dill.
- Place in a bowl and serve with baguette slices.
Broad bean and feta dip with toasted pita bread
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
- Cook broad beans in boiling salted water for about 5 minutes until just tender. Drain and refresh under cold water. Peel and discard skins.
- 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.
- 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.
- Drizzle dip with oil then top with extra chopped mint. Serve on a platter with pita crisps.
Rocket pesto, feta and roasted capsicum bruschetta
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
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
- 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.
- 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.
- Preheat a BBQ or chargrill on high. Brush both sides of ciabatta with olive oil. Cook the ciabatta on both sides until lightly toasted.
- Spread the ciabatta with rocket pesto. Top with capsicum and sprinkle with crumbled feta.
- Serve immediately on a platter.
Rocket pesto, tomato and bocconcini bruschetta
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
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
- 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.
- Combine the tomatoes and bocconcini then season with salt and pepper.
- Preheat a BBQ or chargrill on high. Brush both sides of ciabatta with olive oil. Cook the ciabatta on both sides until lightly toasted.
- 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
Ingredients
- 1 cobb loaf
- 300ml sour cream
- 500gm grated tasty cheese
- 3 spring onions, chopped
- 3 rashers bacon, rind removed and chopped
- Preheat oven to 180°C (160 fan forced). Line a tray with baking paper.
- Carefully remove the top and hollow out the cobb loaf. Retain the bread and chop into bite size pieces.
- Combine sour cream, grated cheese, spring onions and bacon. Fill the hollowed cobb loaf with the bacon and cheese mixture.
- Place on baking tray and cook for about 45 minutes until golden and cheese is melted.
- 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
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
- Combine plain flour, yeast and salt in a bowl. Add water and olive oil. Stir to combine and then bring the dough together.
- Turn dough onto a lightly floured surface and knead for around 5 minutes until smooth and elastic.
- 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.
- Preheat oven to 200°C (180 fan forced). Brush a 30 x 25cm baking tray with olive oil.
- Punch dough down with your fist. Turn onto a lightly floured surface and knead again for 2 minutes or until smooth and elastic.
- 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.
- Use your fingertips to make a dimpled pattern over the dough. Sprinkle with rosemary and sea salt. Drizzle with 1 tbsp olive oil.
- Bake for about 20 minutes until golden and cooked through. Serve as desired.