IDEAS AND INSPIRATION ...

Chicken and Pork Terrine

This is a lovely meal for summer and perfect served with a simple salad.  It's a little "fiddly" to make but definitely worth the effort.
Preparation + cooking time:  2 hours (plus several hours refrigeration)
Serves 10
Ingredients

• 8 to 10 long bacon rashers, rind removed
• 800gm chicken mince
• 2 tbsp thyme, fnely chopped
• 2 egg yolks
• 1/3 cup unsalted pistachios, roughly chopped
• 800gm pork mince
• 1/3 cup dried sweet cranberries, chopped
• 50gm baby spinach leaves
• 200gm chargrilled red capsicum, thickly sliced
• 2 tbsp cranberry sauce (plus 1 cup extra)
• 1 tbsp flat leaf parsley, chopped​ ​

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Method

1. Preheat oven to 180 degrees (160 fan forced).  Grease a 24 x 12cm (8 cup) terrine dish/loaf pan.  Line base and sides with about 6 of the bacon rashers, slightly overlapping, leaving enough room to extend over the top for wrapping.
2. Combine chicken mince, half the thyme, 1 egg yolk and pistachios in a medium bowl.  Season.
3. Combine pork mince, remaining thyme, 1 egg yolk and cranberries in a separate bowl.  Season.
4. Press chicken mixture firmly into the base of the bacon-lined pan, top with spinach leaves and capsicum.
5. Press pork mixture evenly over top.  Wrap the overhanging bacon rashers over the surface to partly cover then top with extra bacon slices, placing lengthwise, tucking ends to fit neatly and cover the top entirely.  Cover with baking paper then a layer of foil.
6. Place terrine pan in a large, deep roasting pan.  Fill roasting pan with enough boiling water to come halfway up the sides of the terrine pan.  Bake for 1 hour.
7. Remove terrine and roasting pan from oven.  Remove baking paper and foil.  Drain cooking juices from terrine.  Brush the top of terrine with cranberry sauce.  Return the terrine pan to the oven to bake for a further 30 minutes or until browned and cooked through.  Test by inserting a wooden skewer into the centre of the terrine.  The juice should be opaque, if it is pink return to the oven for a further 10 minutes then test again.
8. Cool completely in loaf pan.  Cover with plastic wrap then foil.  Refrigerate for several hours (or overnight).
9. Carve into thick slices and serve with extra cranberry sauce and sprinkle with parsley.​

​Hint
Try roasting your own capsicums in advance instead of using shop bought.  I have a couple of lovely recipes for roasted capsicum available on "Canapes and Cheese Boards" on the menu bar to the left.  Enjoy!

Double  Chocolate  Mousse  Cake

A Chocoholic's delight ... Be sure to make this dessert in advance as it takes a few hours to set.
Ingredients

• 175gm plain chocolate biscuits
• 100gm butter, melted
• 400gm dark chocolate
• 600ml thickened cream
• 1/4 cup coffee liquer
• Berries to garnish

Method

1. Grease and line base and sides of a 20cm springform pan.
2. Process biscuits in a food processor until fine then add melted butter. Process until combined. Press over base of pan and refrigerate for 30 minutes.
3. Meanwhile break chocolate into pieces, place in a large heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat and set aside to cool for 10 minutes.
4. Beat cream and coffee liquer until soft peaks form.  Fold cream mixture into cooled chocolate. Pour mixture over biscuit base and smooth surface with a spatula.
5. Cover and refrigerate for 3 hours or until set.
6. Serve with your choice of berries.

Tiramisu Chocolate Cups

Ingredients

• 24 hazelnuts, shelled
• 1 tsp instant coffee granules
• 1 tbsp sherry or brandy
• 250gm mascarpone
• 2 tbsp icing sugar
• 24 mini chocolate cups (these are from Woolies)
• 2 tsp cocoa

​Method

1. Preheat oven to 180 degrees (160 fan-forced). Spread hazelnuts over a lined baking tray. Toast for about 7 to 8 minutes until golden. Set aside to cool.
2. Stir the coffee granules into the sherry (or brandy) until dissolved. Combine the coffee mixture, mascarpone and icing sugar. Spoon or pipe into chocolate cups.
3. Add a hazelnut to each cup and dust lightly with cocoa.

Fig and Date Pudding with Butterscotch Sauce

Ingredients

• 3/4 cup chopped dates
• 3/4 cup chopped dried figs
• 1.25 cups (310ml) boiling water
• 1 tbsp brandy
• 1 tsp bicarb soda
• 2 English Breakfast tea bags
• 125gm butter, softened
• 3/4 cup brown sugar
• 3 eggs
• 1.5 cups self raising flour
• Butterscotch Sauce:
• 50gm butter
• 1 cup brown sugar
• 300ml thickened cream
• Ice cream/strawberries to serve

​Method

1. Preheat oven to 160 degrees. Grease and line a 20cm springform pan.
2. Combine dates, figs, boiling water, brandy, bicarb soda and tea bags in a medium bowl. Set aside for 15 minutes to soak. Remove and discard tea bags.
3. Beat butter and brown sugar together until pale and creamy. Add eggs one at a time, beating between each addition until just combined. Stir in flour and date mixture, in batches, alternating between each batch. Pour into prepared pan. Bake for approx 45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool slightly.
4. Meanwhile, to make the butterscotch sauce, combine the butter, brown sugar and cream in a medium saucepan and stir over a medium-low heat for 5 minutes or until butter melts, sugar dissolves and sauce thickens slightly.
5. Serve either warm or at room temperature with hot butterscotch sauce, ice cream and berries.

Neapolitan Mousse Cake

This is a beautiful dessert which tastes as good as it looks.  Thanks to Taste Magazine for the recipe (March 2014)
Serves 12
Preparation + cooking time:  80 minutes (plus 3 hours chilling time)
Ingredients

• 80gm butter
• 200gm dark chocolate, finely chopped
• 5 eggs, 1 whole egg plus 4 egg yolks
• 1/2 cup caster sugar
• 1/2 cup plain flour
• 1 cup (125gm) frozen raspberries
• 1 cup milk
• 100gm white chocolate, finely chopped
• 1/4 cup boiling water
• 3 tsp gelatine powder
• 600ml thickened cream
• Strawberry Oreo Cookies, roughly broken, to serve
• Fresh raspberries to serve

​Method

1. Preheat oven to 160 degrees (140 fan forced).  Line the base and inside edge of a 20cm springform pan with baking paper.
2. Combine butter and half of the dark chocolate in a saucepan over low heat.  Cook, stirring for 3 minutes until chocolate melts.  Remove from heat.  Add whole egg and half the caster sugar.  Stir to combine.  Spoon into prepared pan and smooth surface with the back of a spoon.  Bake for 30 minutes or until cooked through.  Set aside to cool.
3. Place the frozen raspberries in a saucepan over low heat.  Cook for 5 minutes or until raspberries collapse.  Strain through a fine sieve into a bowl, using the back of a spoon to push through as much pulp as possible.
4. Place the milk in a saucepan over medium-high heat and bring to a simmer.  Use electric mixer to beat the egg yolks and remaining sugar until pale and creamy.  With mixer on low, gradually add the milk in a thin, steady stream.  Return to saucepan and cook, stirring over low heat for 5 minutes or until custard thickens and coats the back of a spoon.
5. Place white chocolate in a heatproof bowl.  Place remaining dark chocolate in a separate heatproof bowl.  Pour one third of the custard over the raspberry puree.  Pour one third of the custard over the white chocolate.  Pour the remaining third of the custard over the dark chocolate.  Stir each mixture until smooth and combined.
6. Place the boiling water in a small bowl.  Sprinkle with the gelatine.  Stir until dissolved.  Divide the gelatine mixture equally between the three bowls.
7. Beat the cream in a large bowl until firm peaks form.  Add one third of the cream to the dark chocolate mixture and fold gently to combine.  Pour over the brownie base.  Cover with plastic wrap and refrigerate for 30 minutes or until just set.
8. Add half of the remaining cream to the raspberry mixture and fold gently to combine.  Pour over the dark chocolate layer.  Randomly place some fresh raspberries into the mixture.  Cover with plastic wrap and refrigerate for a further 20 minutes or until set.
9. Add the remaining cream to the white chocolate mixture and fold gently to combine.  Pour over the raspberry layer.  Cover with plastic wrap and refrigerate for 2 hours or until completely set.
10. Remove cake from pan and place on a serving plate.  Decorate with broken Oreo cookies and fresh raspberries.  Serve and enjoy.

Mini Chocolate Mousse meringues

Decadent and rich.  Thanks to Woolworths Fresh Magazine for the recipe.
Preparation:  30 minutes + chilling time
Ingredients

• 400gm milk chocolate, broken into pieces
• 400ml thickened cream
• 1/3 cup cocoa
• 1/4 cup pure icing sugar
• 300gm chocolate coated biscuits (I used Chocolate Wheaten)
• 1/2 cup almond meal
• 80gm butter, melted
• 4 egg whites
• 1/2 cup cater sugar
• Extra grated chocolate (I used Flake) and cocoa, to serve

Method

1. Place chocolate, cream, cocoa and icing sugar in a saucepan.  Stir over low heat until smooth.  Cool completely.
2. Spray mini muffin tins with canola oil.  Place biscuits in a food processor and process until soft crumbs.  Add almond meal and butter.  Process until well combined.  Divide mixture evenly between 12 mini muffin tins.  Transfer to fridge to chill for 20 minutes.
3. Beat chocolate mixture until thick and pale.  Spoon over bases.  Chill for 1 hour, or until firm.
4. Beat egg whites until soft peaks form.  Gradually add in caster sugar, beating until stiff and glossy.
5. Transfer cakes to a serving plate.  Top with meringue and brown using a kitchen blowtorch.  To serve, dust with cocoa and sprinkle with crushed chocolate.

​Hints

• These little gems are very rich so remember to keep them small.  To save time, I made these in regular muffin tins, however, they really were too rich to eat in that size.
• I found it a little tricky to remove the cakes from the muffin tins.  I suggest cutting little circles of baking paper to line the bases of the muffin tins before adding the biscuit mixture.

RED VELVET CUPCAKES

​Ingredients

• 100gm butter, softened
• 3/4 cup caster sugar
• 1 egg, lightly beaten
• 1 tsp white vinegar
• 1 tsp red food colouring
• 1 cup self raising flour
• 2 tbsp cocoa
• 1/2 cup buttermilk

Cream Cheese Frosting

• 120gm cream cheese, softened
• 60gm butter, softened
• 1 tsp vanilla
• 1.5 cups icing sugar​

​Method

1. Preheat oven to 180 degrees. Arrange 16 cupcake cases in baking tray.
2. Beat butter and caster sugar until light and fluffy. Mix in egg, vinegar and food colouring until combined.
3. Sift flour and cocoa over butter mixture.  Add buttermilk and fold until just combined.
4. Spoon mixture into cupcake cases and bake for approx 14 minutes until a wooden skewer inserted into centre of cupcake comes out clean. Allow to cool completely.
5. Meanwhile, make cream cheese frosting. Beat cream cheese, butter and vanilla until pale. Gradually add icing sugar, beating until combined. Ice and decorate cupcakes as required.

PISTACHIO CUPCAKES

​​Preparation + cooking:  40 minutes
Makes 12 regular or 24 mini cupcakes
Ingredients

• 125gm butter, softened
• 1/2 cup caster sugar
• 1 egg
• 1 cup self raising flour
• 1/3 cup milk
• 1/2 tsp vanilla extract
• 1/2 cup pistachios, finely chopped​

​Icing

• 125gm butter, softened
• 1/2 tsp vanilla extract
• 1 cup icing sugar
• Few drops green food colouring
• Chopped pistachios to decorate

Method

1. Preheat oven to 160 degrees.  Line cupcake tray with cupcake papers.
2. Cream the butter and sugar until light and fluffy.  Add egg and mix well.
3. Add flour, milk and vanilla extract.  Beat on medium until combined.  Stir in pistachios.
4. Divide mixture evenly between cupcake papers.  Bake for about 15 minutes until risen and firm to touch.  Allow to cool for a few minutes then transfer to a wire rack.  Allow to cool completely before icing.

Icing

1. Beat butter and vanilla extract until light and fluffy.  Gradually beat in icing sugar until well combined.  Beat for 1 minute then add green colouring.  Stir until combined.
2. Transfer icing to a piping bag then pipe onto cupcakes.  Sprinkle with chopped pistachios.

​Hint
If you prefer a smooth cupcake batter, process pistachios to fine crumbs before adding to cupcake mixture. 

ROASTED CAPSICUMS WITH HERB DRESSING

​Ingredients

• 2 medium yellow capsicums
• 2 medium red capsicums
• 2 tbsp red wine vinegar
• 1/3 cup olive oil
• 1 tbsp capers
• 1/2 tsp sugar
• 1 clove garlic, crushed
• 1 tbsp finely shredded fresh mint
• 1 tbsp finely chopped parsley
• 1 tsp cumin seeds, roasted
• 1/2 tsp cracked back pepper

Method

1. Preheat oven to 200 degrees.
2. Quarter capsicums, remove seeds and membranes. Place skin side up on a lined baking tray. Roast until skin blisters and blackens.
3. Remove from oven, cover with foil and then place a tea towel over the top. Allow to sweat for about 5 minutes.
4. Peel away skin and cut into thick strips. Place remaining ingredients in a jar and shake to combine. Add capsicum.
5. Cover with lid and refrigerate until ready to serve.

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melon with prosciutto

​Simple but impressive!!
​

• Chop sweet rockmelon into bite sized pieces
• Wrap in prosciutto and secure with a toothpick
• Arrange on a serving platter

Too easy.

rare PEPPERED BEEF WITH HORSERADISH CREAM ON GARLIC CROSTINI

​Makes 16
Preparation/Cooking:  40 minutes (plus refrigeration time)
Ingredients

• 400gm beef eye fillet
• 1/4 cup olive oil
• 2 tbsp crushed black peppercorns
• Sea salt
• 1/3 cup sour cream
• 1 tbsp horseradish cream
• Chives, chopped for garnish
• Garlic Crostini:
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1 sourdough baguette, thinly sliced

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Method

1. Preheat oven to 200 degrees (180 fan forced).  Coat the beef fillet in olive oil then roll in crushed pepper to coat.  Season with salt.
2. Heat a large frying pan on high.  Sear the beef for 2 minutes on each side until golden brown.  Transfer the beef to a baking dish and bake for 6 to 7 minutes (longer if you prefer your beef well done).  Remove beef from the oven and cover loosely with foil.  Set aside to rest for 15 minutes.  Wrap the beef tightly in plastic wrap and refrigerate until ready to serve.
3. Prepare Garlic Crostini.  In a small bowl combine olive oil and garlic.  Brush both sides of the baguette slices with the garlic oil mixture and arrange on a large baking tray.  Bake at 180 degrees for about 7 minutes, turning once, until golden brown and crispy.  Set aside to cool.
4. When ready to serve, combine the sour cream and horseradish in a small bowl.  Thinly slice the beef.  Top the baguette slices with a slice of beef and a teaspoon of horseradish cream.  Alternatively, the cream can be spread on the baguette slices before adding sliced beef).
5. Top with chopped chives and serve.

CAPRESE BITES

​Easy, impressive and delicious!
Ingredients

• 1 punnet grape or cherry tomatoes
• 1 bunch basil leaves
• 200gm mild shaved salami
• 1 tub baby bocconcini

​Method

1. Skewer tomatoes, basil, salami and bocconcini onto toothpicks.
2. Serve on a platter and enjoy.

Lizario's Antipasto platter

​Ingredients

• Mild salami, shaved
• Truss cherry tomatoes
• Marinated mushrooms
• Marinated baby bocconcini
• Fresh figs, quartered
• Triple smoked ham, shaved
• Marinated olives
• Anchovies
• Ripe pear, whole
• Selection of nuts and dried fruits

Method

1. Place pear in centre of serving dish or cheeseboard.
2. Arrange all ingredients on the platter.
3. Enjoy with a nice bottle of vino.

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chicken liver pate

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

• 3 eggs, hard-boiled
• 350gm butter
• 4 brown onions, peeled and quartered
• 500gm chicken livers
• 2 garlic cloves, crushed
• 1 cup chopped mixed herbs (ie parsley, thyme, rosemary)
• 2 tbsp brandy or port
• 50gm butter, extra
• Ground black pepper
• Mini toasts 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 herbs, eggs, port or brandy 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 ground black pepper.  Cover and refrigerate until cold and firm.
6. Serve with mini toasts or crackers.

PAVLOVA CHEESECAKE

This recipe is heavenly and very easy to make.
​Thanks to Better Homes & Gardens for the recipe.
Preparation time:  30 minutes (plus several hours chilling time)
Serves 8
Ingredients
Lemon Cheesecake

• Canola oil (for greasing)
• 100gm plain biscuits
• 85gm butter, melted
• 500gm cream cheese, softened
• 2 x 400gm cans condensed milk
• 3/4 cup freshly squeezed lemon juice

Pavlova Topping

• 150ml thickened cream, whipped
• 1 cup roughly crushed mini meringues
• Selection of fresh fruit for top (eg blueberries, kiwifruit, passionfruit, mango)

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Method

1. Grease base and sides of a 20cm springform pan with canola spray.
2. Process biscuits until fine then add melted butter. Pulse until combined. Press biscuit mixture over base of prepared pan.  Place in fridge to chill.
3. Meanwhile, beat cream cheese in a large bowl until smooth and creamy.  Add condensed milk, one can at a time, beating between additions until combined.  Add lemon juice and beat until combined and thickened.
4. Spoon the filling over the biscuit base and smooth the surface.  Chill until set.
5. Prepare the pavlova topping by combining the whipped cream and crushed meringues.  Spoon the cream/meringue mixture over the cheesecake.  Top with your choice of fresh fruit.

Mango Cheesecake

Ingredients

• 150gm plain sweet biscuits
• 100gm butter, melted
• 500gm cream cheese, softened
• 1/2 cup caster sugar
• 300ml thickened cream, whipped
• 1 tbsp gelatine
• 1/4 cup hot water
• 4 mangoes, peeled and sliced (or 2 fresh and 1 large can of sliced mangoes) 

Coulis

• 1 mango, peeled and chopped (or 1 small can sliced mango)
• 2 tsp lime juice
• 2 tbsp caster sugar

​Method

1. Grease and line a 6cm deep, 20cm springform pan.
2. Process biscuits until fine then add melted butter. Process until combined. Press biscuit mixture over base of prepared pan.  Place in fridge to chill.
3. Meanwhile, beat cream cheese and caster sugar until smooth and creamy then fold in whipped cream.
4. Whisk gelatine and hot water in a small bowl until gelatine dissolves. Stir 1/4 cup of cream cheese mixture into gelatine mixture. Fold the gelatine mixture through cheesecake mixture until well combined.
5. Pour half of the cream cheese mixture over the biscuit base. Top with half of the mangoes then cover with remaining cheesecake mixture. Refrigerate until firm.
6. Remove the cheesecake from fridge 15 minutes before serving.
7. To make coulis, place mango, lime juice and sugar in a blender and pulse until smooth. Add a little water water to bring to pouring consistency. Arrange the remaining sliced mango on top of cheesecake and drizzle with the mango coulis.
8. Note - as mangoes can be expensive, I used 1 large can of sliced mangoes, drained, in the middle of the cheesecake and used 2 sliced fresh mangoes for the top. I used a small can of slice mangoes for the coulis. Enjoy!!

Frozen Honey and Macadamia Cheesecake

Ingredients

• 250gm plain sweet biscuits
• 100gm butter, melted
• 500gm cream cheese, softened
• 2/3 cup honey
• 300ml thickened cream
• 1/2 cup chopped unsalted macadamia nuts

​Method

1. Grease and line a 6cm deep, 20cm springform pan, extending paper 2cm above edge of pan.
2. Process biscuits until fine then add melted butter. Process until combined. Press biscuit mixture over base of prepared pan. Freeze for 10 minutes.
3. Meanwhile, beat cream cheese and 1/2 cup of the honey until smooth. Add cream and beat for 2 minutes or until mixture is thick. Stir in macadamias.
4. Spread mixture into prepared pan. Drizzle remaining honey over top of cheesecake mixture. Using a flat-bladed knife, swirl honey through cheesecake mixture to create a marbled effect. Cover cheesecake and freeze overnight or until firm.
5. Remove cheesecake from freezer. Stand at room temperature for 5 to 10 minutes.
6. Serve drizzled with honey and chopped macadamias.

GRILLED FIGS WITH BRIE and PROSCIuTTO

​Ingredients

• Fresh figs
• Brie
• Prosciutto
• Olive oil

​Method

1. Cut fresh figs in half, place a slice of brie in the centre then wrap in prosciutto.
2. Grill until golden.
3. Serve on a bed of rocket and drizzle with olive oil.

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Oysters with Thai Dressing

Serves 24
Preparation time:  15 minutes
Ingredients

• 1 tbsp lime juice
• 2 tbsp sweet chilli sauce
• 2 tsp fish sauce
• 1 tsp sesame oil
• 1 tbsp very finely chopped coriander leaves
• 24 oysters in half shell
• 2 cups rock salt or crushed ice (to serve)

​Method

1. Combine lime juice, sweet chilli sauce, fish sauce, sesame oil and coriander in a small bowl.
2. Place oysters on a bed of rock salt or cushed ice
3. Spoon a little dressing over each oyster.  Serve.

Roasted Pork Rack with
Apple cider gravy

Absolutely heavenly!  Thanks to Taste.com for the inspiration.
Serves 4
Cooking + preparation:  1 hour 45 minutes
Ingredients

• 2 tsp sea salt flakes
• 1/2 tsp fennel seeds
• 1 tbsp olive oil
• 1kg (4 cutlets) pork loin rack, rind scored
• 1/2 cup sparkling apple cider
• 165gm packet liquid roast chicken with gravy

​Method

1. Preheat oven to 220C (200C fan-forced).  Grind salt and fennel seeds in a mortar and pestle then stir in olive oil.  Rub all over pork. Place pork in a large deep oven dish and roast for 20 to 30 minutes or until rind is golden and bubbling.  Reduce heat to 180C (160C fan-forced).  Roast for a further 35 to 40 minutes or until golden and just cooked through.
2. Remove pork from oven and transfer to a large plate.  Cover loosely with foil and set aside for 10 minutes to rest.  Retain the pan juices for the gravy.
3. Meanwhile, drain any excess fat from the roasting dish then reheat the pan over medium heat.  Add apple cider then cook, stirring with a wooden spoon, for 2 minutes or until reduced by half.   Stir in gravy and continue to cook, stirring, until gravy is heated through.
4. Serve pork with roast potatoes, apple cider gravy and green beans.

MARINATED OLIVES

​Ingredients

• 1kg (6 cups) large, whole kalamata olives
• 2 cups (500 ml) extra virgin olive oil
• 1 cup olive oil
• 4 long red chillies, halved crosswise
• 6 sprigs rosemary
• 8 garlic cloves, peeled
• 8 strips lemon rind (use peeler - no pith)
• 1 tsp black peppercorns

​Method

1. Preheat oven to 150 degrees (130 fan-forced).
2. Combine all ingredients in a medium baking dish.  Bake for 25 to 30 minutes, until fragrant.
3. Cool and divide into sterilised jars.  Seal and store in fridge.

MARINATED FETA

​Makes 6 cups
Ingredients

• 1 large lemon
• 500gm Greek feta cheese, cut into 1.5cm pieces
• 4 garlic cloves, peeled & finely sliced
• 3 tbsp rosemary leaves (plus extra springs, optional)
• 1 cups olive oil
• 3 cups canola oil
• Ground pepper

Method

1. Wash and sterilise glass jars and lids.
2. Peel rind finely from lemon, remove any white pith and cut into strips. Layer feta, rind, garlic and rosemary in jar(s).
3. Combine oils and pepper in a jug. Add an extra sprig of rosemary (if desired). Pour oil over feta until completely covered.  Seal and refrigerate for at least 1 week to allow flavours to fully develop.
4. Use for bruschetta or antipasto. Note the oil may solidify (this is normal). Remove from fridge 30 minutes before use - it will return to normal.

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chocolate bark

Ingredients

• 85gm unsalted pistachios, shelled
• 400gm dark cooking chocolate
• 200gm white cooking chocolate
• 1/3 cup dried cranberries (craisins), finely chopped

​Method

1. Preheat oven to 180 degrees. Toast pistachios on a lined baking tray for about 3 to 4 minutes.  Melt both chocolates in separate bowls.
2. Line a biscuit tray with foil.  Spread dark chocolate over base. Drizzle with white chocolate. Swirl with a butter knife to create a marbled effect.  Sprinkle with pistachios and cranberries. 
3. Refrigerate until set then break into shards.  Serve or package as desired.

Ricciarelli (Tuscan Almond Biscuits)

These are just lovely with a good coffee.  Recipe was taken from page 109 of the July edition of Delicious magazine.  Note these biscuits need to be made in advance to allow the dough sufficient chilling time - minimum 2 hours)
Makes 30 to 40 biscuits (depending on how large you make them)

Ingredients

• 1 + 1/3 cups (200gm) pure icing sugar, plus extra to dust
• 1/2 tsp baking powder
• Pinch salt
• 3 cups (300gm) almond meal
• Finely grated zest of 1 lemon
• 2 egg whites
• 1 tsp almond extract

Method

1. Sift icing sugar, baking powder and a pinch of salt into a bowl, then stir through the almond meal and lemon zest.
2. In a separate bowl beat egg whites until soft peaks form.  Add the almond extract, then fold in one third of the combined dry ingredients.  Once mixed in, carefully fold in the remainder until combined.  Divide the mixture in half and roll each half into a ball.
3. Roll out each ball of dough on a lightly floured surface into a sausage shape about 20cm long.  Enclose in plastic wrap and chill for at least 2 hours (preferably overnight).
4. Preheat oven to 150 degrees.  Line biscuit trays with baking paper and set aside.
5. Remove dough from fridge and place on a floured surface.  Sift a little icing sugar onto a plate.  Slice the dough into 1cm thick pieces.  Pinch the corners to form a diamond shape.  Press one side of each biscuit in the icing sugar, then arrange (sugar side up) on baking trays.
6. Bake on the middle shelf of the oven for about 15 to 20mins or until pale golden.  Remove from oven, dust with a little icing sugar and cool on  a wire rack.  Enjoy with your coffee.

Notes

• No need to space the biscuits out too much - they do not spread.
• Be careful not to overcook the biscuits (they will harden as they cool).

summer fruits Pavlova

A classic, crowd pleasing recipe taken from the legendary Margaret Fulton Cookbook.  This was my first cookbook and was given to me by my grandmother in the 1980's.  I still use the book often for classic, comfort food.  Cheers to Margaret and my lovely Hootenanny.

In the first picture, I used a springform pan to create nice neat even edges.  In the second picture I drew a circle using a large dinner plate and created a free-form pavlova for a more rustic appearance.
Ingredients

• 6 egg whites
• 2 cups caster sugar
• 1.5 tsp vinegar
• 1.5 tsp vanilla essence
• 300ml thickened cream, whipped
• Selection of chopped fresh fruit to decorate

​Method

1. Preheat oven to a low temperature of 150°C.
2. Beat egg whites until stiff peaks form. Add caster sugar gradually (1 tablespoon at a time) beating at a high speed. When the sugar is thoroughly mixed through and a glossy meringue has formed, fold in the vinegar and vanilla.
3. Cover a flat baking tray with aluminium foil then grease. Heap the meringue mixture onto the foil (approx size of a large round dinner plate). Use a spatula to mould the sides up to achieve the required shape. Alternatively, pile the meringue into a greased, 20cm springform tin and lightly smooth the top for a flat surface.
4. Cook at low temperature for approx 45 minutes. Turn oven off and leave the pavlova to sit in the oven for 1 hour. to dry out.  Remove from oven to cool completely.
5. When ready to serve, top the pavlova with whipped cream and a selection of fresh fruit. Enjoy!

BEETROOT RELISH

Great with burgers, steak, fried haloumi and cheese platters.
Ingredients

• 1 bunch baby beetroots, stalks removed
• 3/4 cup red wine vinegar
• 3/4 cup firmly packed brown sugar
• 1 tsp cinnamon

​Method

1. Place beetroots in saucepan and cover with water. Bring to boil then reduce heat.  Simmer for about 45 minutes, or until tender. Drain and set aside to cool.
2. Peel and finely chop beetroot. Place the beetroot, vinegar, brown sugar and cinnamon in a saucepan.  Bring to boil then reduce heat to low. Cover and simmer, stirring occasionally, for 35 to 40 minutes or until mixture thickens and most of liquid is absorbed. If mixture is not thickening, remove lid and increase heat.
3. Remove from heat. Mash roughly to desired consistency. Transfer to a jar and refrigerate until ready to serve. 

Chunky Tomato Sauce

​Perfect to serve with rissoles, sausages and burgers.
Ingredients

• 1 tbsp oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 x 400gm cans diced Italian tomatoes
• 1 cup brown sugar
• 1/2 cup white balsamic vinegar

​Method

1. Heat oil in a small saucepan over medium heat.  Add onion and cook for 3 minutes or until soft.  Add garlic and cook for 1 minute.
2. Add tomatoes, sugar and vinegar.  Stir until combined.
3. Bring to boil and simmer for 20 minutes or until a thick sauce forms.  Season with salt and pepper.

Chilli Tomato Jam

​The consistency is between chutney and jam and is delicious with Asian dishes, steaks and burgers.  Note this jam takes several hours to prepare and should be made in advance.
Ingredients

• 2 - 3 large ripe tomatoes, finely chopped
• 1 cup white sugar
• 4 long red chillies, finely sliced (de-seed for less heat)
• 1/4 cup white vinegar
• 1 tbsp fish sauce
• 1 garlic clove, crushed
• 2 tbs lime juice
• Pinch salt

Method

1. Combine tomatoes and sugar in a bowl. Cover and refrigerate for 6 hours (or overnight), stirring occasionally.
2. Transfer to a saucepan with chilli, vinegar, fish sauce, garlic, lime juice and salt.  Stir over medium heat for     5  minutes or until sugar is dissolved. Bring to boil then reduce heat to low.  Simmer, stirring occasionally, for about 50 minutes until thick and most of the liquid has evaporated.
3. Cool mixture slightly then pour into a sterilised jar.  Note the mixture will thicken as it cools.

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