Month: August 2020

Italian Crostoli

Ingredients

500g plain flour

1 tsp baking powder and 1 tsp vanilla extract

¼ cupicing sugar, plus extra for dusting

1 orange, rind grated 

1 lemon, rind grated

¼ cupunsalted butter, softened

1 tbsp grappa (Italian brandy)

3 eggs

vegetable oil for deep-frying

Method

Combine the flour, aking powder and vanilla

Rub in the butter until the mixture resembles breadcrumbs. (This can also be done in a food processor.)

Add the grappa and eggs and mix with your hands to form a dough. Transfer to a work surface and knead until smooth. Cover in plastic wrap and leave to rest for 30 minutes.

Divide the dough into four sections. Roll the first through a pasta machine on the widest setting. Fold it in half and run it through the machine again.

Do this several times until smooth, then start rolling it out at narrower settings until you reach the last setting and have a very thin, long sheet. Lay the sheet on a floured surface while you roll out the other pieces of dough.Cut the sheets into strips 3–4 cm wide (a ravioli cutting wheel with a crimped edge gives a decorative look).

Cut a few small slits in the centre of each strip running lengthways.

Deep-fry small batches of crostoli in hot oil (180°C) until pale golden. Drain on paper towel. Dust with icing sugar to serve.

Triple Layer Berry Cheesecake

Triple Layer Berry Cheesecake

Triple-layered berry cheesecake served on a plate

100g butter melted, plus extra for the tin

200g digestive biscuits

2 gelatine leaves

50g raspberries

50g caster sugar, plus 2 tbsp

350g strawberries

500g full-fat cream cheese

250ml double cream

few drops red or pink food colouring

1 tbsp vanilla bean paste

50g white chocolate melted

Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin.

Transfer to a bowl and stir in the melted butter until it looks like damp sand.

Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.

Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée.

Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.

Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.

Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl).

Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it’s dark pink, and the vanilla bean paste into the third.

Spoon the raspberry filling over the biscuit base, smoothing the surface so it’s flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers.

Chill for 4 hrs or overnight.

Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base.

Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using.

Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish

Utensils required:

Sprinform tin

Bowls

Food processor or stick blender

Electric beater

Sieve

Spoon/Spatula

Baking paper

Recipe from BBC good food – https://www.bbcgoodfood.com/recipes/triple-layered-berry-cheesecake

Moroccan Filo Rolls with Fattoush Salad – Dinner sorted

Moroccan lamb filo 

Prep Time:  30 minutes    Cook Time:  40 minutes   

Ingredients

1 tbsp olive oil

1/2 brown onion finely chopped

500g lamb mince

3 garlic cloves crushed

1 carrot grated

6 dates chopped

1 tbsp Moroccan spice mix

200g baby spinach leaves

2 tbsp lemon juice

1/4 cup plain yoghurt

1/8 cup bread crumbs

2 tbsp parsley chopped

2tbp mint chopped

1 box filo pastry

Method

  1. Heat oil in a frying pan over high heat
  2. Add onion to pan and cook until softened and golden, add garlic to pan and cook
  3. Add mince and brown
  4. Add spices and cook, add vegetables and cook until softened
  5. Stir through yoghurt, bread crumbs and herbs
  6. Place into a bowl and allow to cool
  7. Preheat oven to 180 degrees – line a baking tray with baking paper
  8. Place one sheet filo onto paper, brush with butter, Top with another sheet and repeat with five more sheets to create a stack
  9. Spoon mince mixture along the long side, roll up to enclose the mince mix
  10. Brush the top with melted butter and sprinkle with sesame seeds
  11. Repeat with remaining sheets and mince mix until finished
  12. Cut each roll into four. Back for 20-25 minutes until golden

Lebanese Fattoush Salad

Ingredients

Salad

1 large pita bread cut into triangles

3 tablespoon olive oil

 salt to taste

Freshly cracked pepper to taste

1 large head of cos lettuce chopped

1 large vine-ripe tomato diced

1 cucumber quartered and chopped

1/2 a large green capsicum diced

5 radishes diced

2 green onions chopped

1/4 cup fresh chopped parsley

Dressing

3 tablespoon olive oil

2 tablespoon lemon juice

2 garlic cloves pressed or grated

1 teaspoon sumac – substitute grated lemon zest

1 teaspoon pomegranate molasses substitute balsamic glaze

1/2 teaspoon mint fresh or dried

1/2 teaspoon salt

Fresh cracked black pepper to taste

Instructions

In a large pan, heat 3 tablespoons of extra virgin olive oil on medium heat. Add the pita bread and season with salt and freshly cracker pepper

Fry the pita for 5-7 minutes until the pieces are crispy and golden in colour. (Alternatively, bake the pita bread at 200° for 5-10 minutes.) Set the fried bread aside.

In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, garlic, sumac, pomegranate molasses, mint, salt and pepper. Whisk together until the dressing is emulsified and well blended.

Add the remaining ingredients to the bowl and toss.

Add the fried pita bread to the salad immediately before serving and gently toss again.

Serve chilled or at room temperature

AMERICAN STYLE APPLE PIE

A classic recipe for dessert delicousness

INGREDIENTS

  • 400 g butter (cold, divided)
  • 520 g all-purpose flour (divided)
  • 1 egg yolk ½ tsp salt
  • 170 g sugar
  •  60 ml water
  • 8 apples
  •  ½ lemon
  •  ½ tsp cinnamon
  •  ¼ tsp nutmeg
  •  100 g brown sugar
  •  1 egg white

Utensils: stand mixer, plastic wrap, oven, rolling pin, pie dish, pie weights, parchment paper, cutting board, knife, large bowl, cooking spoon, pastry brush

METHOD:     

360 g butter – 500 g flour – 1 egg yolk – ½ tsp salt – 120 g sugar – 60 ml water

Cut butter into large pieces and add to a stand mixer with most of flour, egg yolk, salt, and sugar.

Beat for approx. 2 – 3 min. until crumbly. Then, slowly add water, reserving a small amount for the final step, and continue to beat for another 1 – 2 min. until dough is smooth and uniform in consistency.

Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h. 40 min.

 Preheat oven to 180°C/350°F. Cut dough into two even rounds. Then, flour work surface, place dough on top, and roll out, one at a time, using a rolling pin until rounds are larger than your pie dish.

Flour both sides of dough and transfer to pie dish. Press evenly into all edges of dish and then remove excess dough. Place a piece of parchment paper on top of dish and fill with pie weights.

Place in preheated oven at 180°C/350°F and blind bake for approx. 10 min.

Peel, core, and quarter apples. Then, cut crosswise into medallion-sized pieces.

 In a large bowl, thoroughly mix together apple, lemon juice, cinnamon, nutmeg, flour, sugar, and brown sugar.

Transfer apple slices to pie dish and spread out evenly. Cut remainder of butter into pieces and place on top of apples. Cover pie with rest of dough. Make a small hole in the middle, so air can escape.

Mix together egg white and water and brush on top. Return to oven and bake at 180°C/350°F for approx. 50 – 55 min. until golden brown. Enjoy