Goats Cheese Tart
Preparation time 15 mins Cooking time 15 minutes
Ingredients (serves four)
4x100g crottins de cabercou or a similar goats cheese. (You can use a goats cheese that is not too soft or even a camembertReady-made puff pastry
1 desert spoon of poppy seeds or sesame seeds
200g of berries (raspberries, blueberries, red fruits, cherries)
2 teaspoons of roughly broken shelled walnuts 50g mixed salad leaves
6tbs of Olive Oil
1tbs Walnut oil
2 tbs Sherry or white balsamic vinegar 2 tbs Cherry Jam or honey
1 whole peeled clove of garlic
1 pinch of rock salt
- Preheat the oven to 200c/400f/gas6.
- Brush the four bases with water and place the four outer circles on top of them, forming a vol au vent shape. Leaving the inner circles for the “hats” for your cheeses.
- Place the cheese in the middle of the bases, brush the top with water and place the inner circles on top. Egg wash and sprinkle with the poppy seeds.
- Bake in the oven for 10 to 15 mins or until just brown, remove and cool slightly on a rack.
- Place the cheese in the middle of a cold plate, decorate with your mixed salad leaves, walnuts, berries and sprinkle with rock salt. Add dressing and serve immediately.
In a plastic chef’s bottle, add the whole peeled garlic clove, 10. Add the honey or jam, then add the vinegar and the oils 11. Shake vigorously and drizzle over the salad.
This is indeed an extremely easy and economical dessert and a great way to use your very ripe bananas.
4 Bananas sliced and frozen on a tray 2 tablespoons of icing Sugar
1 vanilla pod
1 teaspoon of vanilla extract
4 tablespoons of crème fraise
To make the ice cream, simply place the frozen bananas in a food processor with the seeds from the vanilla pod, vanilla extract, sugar and crème fraise. Turn up high and blend until smooth. Serve immediately, or place in the freezer for up to 2 hours.
One pot wonder: baked mushroom and rosemary risotto
What could be any more comforting than a steaming bowl of risotto in winter. The great thing about this recipe you don’t have to stand over a pan for 25 minutes ladling in your stock. You get to enjoy another glass of wine while waiting for this one pot beauty to cook unaided.
¼ cup olive oil
1 onion chopped
2 cloves garlic chopped
200g Swiss brown mushrooms sliced
200g button mushrooms sliced (or mushrooms of choice)
1½ cups Arborio rice
1 litre good quality vegetable or chicken stock
3 sprigs rosemary
½ cup white wine
Chopped parsley to serve
- Pre-heat oven to 180 deg C (350 deg F)
- Heat oil in an ovenproof heavy-based pan over medium heat and cook onions and garlic, stirring until soft.
- Add mushrooms and cook stirring for 5 minutes until softened.
- Add rice and toss to coat with oil, then add stock and rosemary. Cover and bake for 25 minutes or until most of the liquid has evaporated.
- Add wine and allow to stand for 10 minutes.
- Sprinkle with parsley and serve.
Try this delicious dessert cake, luscious and moist with fruits and almonds. Frozen blueberries can be used as well. Serve with cream – another luxury for winter that can be walked off the next day or hidden under layers of clothing!
125g butter softened
125g (½ cup) caster sugar
1 tsp vanilla extract
2 eggs beaten
100g (¾ cup) self-raising flour
125g ground almonds
1 apple, peeled, cored and sliced
100g blueberries (frozen ones are fine)
125g butter melted
125g (½ cup) caster sugar
1 tsp ground cinnamon
50g flaked almonds
- Pre-heat oven to 180 degrees C. Grease the base of a 20 cm spring-form cake tin.
- Beat butter, sugar and vanilla extract until fluffy then gradually beat in eggs, one at a time. Add a little sifted flour if mixture looks as if it might separate.
- Lightly fold in remaining flour, milk and half the almonds until combined.
- Spread into base of cake tin. Sprinkle with remaining ground almonds and then top with apple and blueberries.
- To make topping, put melted butter in a bowl and whisk in eggs, sugar and cinnamon. Pour over cake. Sprinkle with flaked almonds.
- Bake for about 60 minutes; when ready, it should be firm to the touch and a skewer inserted in the centre should come out clean.
- Cool completely in the tin before turning out. Dust with a little icing sugar to serve if desired.
July 2017 Recipes from Alfred Solti
Creamy Roast Chicken ‘Stroganoff’
Alfred’s recipes reflect his heritage, which includes German and Hungarian. He says, ‘We often cook this, especially in winter, using left over roast chicken and gherkins we’ve made from excess cucumbers from summer. For a ‘saucier’ pasta version, I add a little of the hot pasta water, as well the cooked pasta to the pan, and stir through.’
25g unsalted butter
200g leftover roast chicken
½ onion finely diced
1 garlic clove finely diced
100g button mushrooms (any mushroom will do), thickly sliced
1 gherkin finely chopped
pinch smoked paprika
100ml sour cream
spiralli pasta cooked, or steamed rice to serve
finely chopped parsley for topping
- Heat olive oil and butter in wide frypan. Over medium heat, cook onions and garlic until soft.
- Add mushrooms, cook 1 minute, then add brandy, cook to burn off excess alcohol (30–40 secs.)
- Add gherkin, paprika and sour cream, reduce sauce a little for about 5 minutes, stirring over gentle heat.
- Add chicken, stir through to warm, season, serve with pasta or rice and sprinkle parsley over.
Note: you can use chicken breast strips instead of left over chicken, sauté in heated oil/butter until browned, set aside/cover and continue from step 1, adding the chicken as per step 4.
Alfred: ‘This is my mother’s Christmas Biscuit recipe. Biscuit baking started 6-8 weeks prior to Christmas Eve or ‘Heiligen Abend’ according to my mother. She would bake about a dozen different types of biscuits in amounts that could have rivalled Arnott’s output, and these were given away as presents during the festive season. Given the butter needed, these are best made when it isn’t too hot in your kitchen – perfect for Christmas in July!
200 g butter (room temp)
125 g caster sugar
½ tsp vanilla sugar
100 g almond meal
250 g plain flour
Coating: 3 tbs caster sugar: 2 tsp vanilla sugar
Pre-heat oven to 180C. Beat butter until creamy, whilst slowly adding all other combined dry ingredients to form a soft dough. Let the dough rest for one hour. Break off pieces roughly weighing 30 g each and roll into crescents. Place onto greased or baking paper-lined baking tray and bake for about 12–15 minutes or until golden. Roll Kipferl biscuits in sugar mixture.
Soft Footprint Recipes, June 2017, from Virginia White
I read with interest Keith’s article about chokos in last month’s Triangle. However, I think he forgot the best use for them, ie pickles. Try this and judge for yourself.
Peel and slice chokos and onions and sprinkle with salt. Leave to stand overnight, then strain and rinse the next morning. Place in a saucepan with the vinegar and simmer until tender.
Melting Apple Custard
Now that apples are at their best it’s a good time to use them for cooking as well as eating fresh.
- Preheat oven to 220C
- Cut the apples in quarters. Heat the butter in a pan over medium high heat. When butter is hot and foamy add the apples and sauté them until golden, about 10 minutes. Add half the sugar and cook until it has caramelised, shaking the pan so that the sugar doesn’t burn. If using Calvados, pour into the pan and swirl it around then flame, gently shaking it until the flames die down.
- Transfer the apples to a 1.5 litre casserole.
- Scrape the seeds from the vanilla bean. Whisk together the eggs and egg yolks in a medium bowl, then whisk in the vanilla seeds. Whisk in the remaining sugar and cream until combined. Pour the mixture over the apples and bake in the centre of the oven until the top is golden and puffed, about 35 minutes. Let cool for about 20 minutes before serving. Enjoy.
Soft Footprint Recipes, May 2017 Linda Sang
At the end of March my remarkable grandmother of 111 years died peacefully in her sleep after not eating for one day. We Chinese take our food seriously! We called her Pau Pau and when I was small our family would go to her semi-detached house in Bondi Beach for Sunday lunch. There would be a large array of dishes, all tasting different from my other grandmother’s fare, who was an equally wonderful cook. After our mother died my sister and I had the great fortune of being brought up by our grandparents, particularly our grandmothers.
These recipes are simple, everyday fare that give comfort. I had to work them out by tasting and talking as one nana was illiterate and the other could only read and write Chinese. Nothing was measured. Like playing the piano without sheet music.
1-2 tbsp peanut oil or any light cooking oil
1 onion chopped
1-2 cloves of garlic, crushed
4 ripe tomatoes chopped
Salt and freshly ground pepper
1-2 small red chillies finely chopped (optional)
6 eggs, well beaten
Heat oil in pan. Add onion and garlic, stirring till translucent. Add tomatoes (and chillies if using), fry slowly till well cooked. Season to taste. Pour eggs into the tomato mixture and cover the pan, stirring a couple of times more to break the eggs up a little, cooking until set like scrambled eggs. Serve with rice with coriander or chives on top. Serves 4.
250g dried fine egg noodles
3 cm knob of fresh ginger peeled and grated
1 tbsp soy sauce
1 tbsp light oil
500g firm white fish fillets (ling is good) cut in 2 cm squares
Oil to fry
½ small cauliflower thinly sliced,
1 medium carrot cut into matchsticks
6 dried shitake mushrooms, soaked for an hour or so in one and a half cups of water, drained (keep liquid!), stems discarded, thinly sliced.
Reserved soaking liquid from mushrooms (about 1¼ cups)
Salt and ground pepper to taste
1 tbsp cornflour
2 tsp soy sauce
½ tsp sesame oil
¼ tsp sugar (optional)
Place noodles in boiling salted water till just cooked. Drain and rinse under cold water. Set aside. Mix ginger, soy and oil and marinate the fish in this for 15 minutes. Beat eggs and cook in a non-stick frypan till set. Remove from pan and cut into strips. Heat more oil in the pan and add the noodles. Do not stir—allow the noodles to form a ‘cake’.
Cook for three minutes each side making some of the noodles crispy. Slide noodles onto serving platter. Heat a tbsp oil in the pan to sauté the vegetables and mushroom for two minutes, then add two tbsp of the reserved mushroom liquid and cook for one minute. Pour over noodles. Mix together cornflour, soy sauce, the rest of the mushroom water, sesame oil, sugar, salt and pepper and set aside. In a hot, clean pan heat a little oil and sauté the fish until tender. Add the cornflour mixture and cook till thickened. Pour over the vegetables and noodles and garnish with egg strips. Serves 4.
April 2017 Recipes
Braised chicken with cider, fennel & garlic
1.5 kilo free range chicken
Sea salt & black pepper
4 sprigs lemon thyme (leaves)
1 tablespoon of ghee or virgin olive oil
8 small bulbs of spring onions or use halves of a spring onion which would include some green
4 cloves of garlic
3 small fennel bulbs
375 ml apple cider
375 ml vegetable or chicken stock
3 peeled and sliced green apples
Gluten free cornflour
Using kitchen shears, cut the chicken into eight portions. Set carcass and neck aside for stock (if you make your own stock).
Combine salt, pepper and thyme leaves and press the skin side down into this, making sure you use all the mixture.
Heat the ghee or oil in a heavy casserole (enamel cast iron is my choice) over medium heat, brown the chicken pieces for ten minutes.
Chop the spring onions, keeping the bulb and half of the green top, dice the garlic.
Slice the fennel bulb, keeping the green fronds aside.
Preheat the oven to 160C.As the chicken pieces turn golden, set aside on a plate. Add the onion and garlic to the pan and reduce the heat to caramelise them. Add the sliced apple, apple cider and stock. Don’t forget to lift the juicy brown bits on the bottom of the casserole, once you have added the liquids.
Add the chicken pieces and chopped fennel fronds.
Cover and bake for 30-40 minutes. Mix the cornflour with some water or extra stock and stir through. Taste for flavour, and if it is too sweet, add some tamari. This is all a matter of taste at this point. Make certain you take the time to brown the chicken well. The browning of the chicken will determine the outcome of flavour. Great to serve with a cabbage and fennel salad.
130 g spelt flour
1 teaspoon baking powder
3 teaspoons brown sugar
1/4 teaspoon bicarbonate of soda
55 g unsalted butter (melted and cooled)
90 ml buttermilk
Place plums, sugar, vanilla and cinnamon in a bowl, toss to combine and stand for 30 minutes.
Preheat oven 180C. Place plums in ovenproof dish, leaving the juices in the bowl. Mix the cornflour with the plum juice and add to the plums, then bake for 20 minutes until the plums look just about cooked and have released all their juices.
Meanwhile make the cobbler topping. Place the flour, baking powder and sugar in a mixing bowl. Sift in the bicarb soda and whisk to distribute. In another bowl, mix the remaining ingredients, ensuring the egg is well beaten. Mix wet and dry ingredients together. Do not over mix.
Dollop spoonfuls (size of a walnut) onto the plums. Sprinkle with sugar and bake for 20 minutes. So nice with Tilba cream. This can be made with other fruits, especially moist and juicy fruits.
March 2017 Recipes
Nothing nicer than a slice of fluffy sponge cake with cream and fresh summer
fruits. Replace flour with Gluten Free alternative. Quick and easy to ‘whip up’.
4 eggs separated (fresh from local chooks, so much nicer). Take out of the fridge
earlier to reach room temperature.
¾ cup caster sugar
1/3 cup each plain, SR and cornflour.
½ tsp baking powder (or use GF alternative)
½ tsp vanilla paste
Beat egg white till soft peaks and slowly fold in caster sugar. When well incorporated add egg yolks one at a time, then vanilla.
Remove beaters, sift in the flours then fold gently together.
Lastly add a tablespoon of hot water to the mix and fold in.
Prepare your preferred tin with cooking spray and baking paper and spoon in the mixture. Tap the tin slightly to evenly distribute the mixture.
Bake in a pre-heated oven, medium-hot, for approximately 20-25 minutes. The cake should have risen and be a pale golden colour and come away slightly from the side of the tin.
Do the skewer test to see if cooked though.
Leave to cool in the tin then turn onto a rack.
Fill/top with cream and fresh summer fruit. Passionfruit is my favourite at the moment.
Smoked Fish Pate
Made with delicious smoked fish from Zac at Bermagui Meat supply.
250g smoked fish
1 cup each sour cream, cream cheese (I love Tilba), mayonnaise
Place the above in a food processor and blend with juice of one lemon.
When smooth add a few drops of Tabasco, freshly ground salt and pepper.
Finely chop dill and/or chives and fold in.
Serve as a dip with vegetable sticks, crackers, pumpernickel or cucumber
Keeps well refrigerated in the fridge for a week.
February 2017 Recipes
Spicy pickled cucumbers
2 medium sized cucumbers
1 tablespoon salt
1 cup white wine vinegar
1 small fresh Red chilli, finely chopped
1 teaspoon turmeric
3 cloves garlic, crushed
1 teaspoon fennel seeds
85 grams sugar
Thinly slice the unpeeled cucumbers. Put these in a bowl with sliced onion. Sprinkle with salt, cover with water and leave to stand overnight.
Drain well the following day.
Combine the rest of the ingredients in a pan and bring to the boil.
Remove from the heat, stand for 5 minutes, then bring to the boil again. Now add the cucumbers and onion, turning gently to coat, cover, and cook gently for 5 minutes.
Let stand to cool, then bottle and seal.
This is a CWA recipe which I have made a few times when cucumbers are plentiful. It is delicious with cold meats, hamburgers, sandwiches and lots of other food. Hopefully you will enjoy it as much as I do.
160g caster sugar3 eggs
1 tsp vanilla essence
220g plain flour
3 or 4 firm ripe peaches
Extra caster sugar for sprinkling
Combine butter with caster sugar in a food processor until creamy.
Add eggs separately until well blended.
Add vanilla essence and plain flour. Process until just combined.
Spoon the mixture into a lightly greased 23 cm. tart tin with a removable base, spreading it over the base and up the sides.
Quarter peaches, cut them lengthwise into thin slices and then arrange them in overlapping concentric circles on the batter.
Heat the oven to 190C and bake for 30 minutes till puffed and golden brown.
Sprinkle with caster sugar and place under a pre-heated grill till the sugar is caramelised.
Delicious served warm with thick cream or ice-cream.
December 2016 Recipes Diana Holmes and Glennda Heino
Quaama Quiisine – some recipes from the offerings at Quaama’s Fairs, from Glennda and Diana.
Our food is always popular at the fairs and other community events held during the year at the Quaama Hall. We’re glad to be able to share some of the recipes with you here. Enjoy!
Finnish Cabbage Rolls with tomato and onion gravy
This recipe is quite flexible and forgiving—you can use less meat and more rice, or replace the meat with grated carrot, zucchini and ricotta. If the mixture seems too wet just add some more bread crumbs or oat bran. The wonderful flavour comes from the butter. A large cabbage should yield about 18-20 rolls.
1 large cabbage and a pot of boiling water that the cabbage will fit into with the lid on
1 large onion, chopped
20 g butter
500 g minced beef
1½ cups cooked rice
½ cup breadcrumbs
Salt and pepper to taste
½ teaspoon dried sage
60 g melted butter, additional
Good squirt tomato sauce
An egg or two, depending on the size
1 large onion, thinly sliced
3 medium tomatoes, sliced
40 g butter
200 ml tomato juice
Salt and pepper to taste
Arrowroot or cornflour to thicken
Cut the core from the cabbage and discard the outer leaves.
Place the cabbage in the boiling water, put the lid on and simmer for 10 minutes. Turn the heat off and leave to sit with the lid off for 5 minutes before draining. When cool enough to handle, peel off the leaves and lay on a dish drainer.
While the cabbage is cooking and cooling, make the filling.
Soften the chopped onion in 20 g butter over medium heat.
Put the mince and remaining ingredients, along with the softened onions, into a large bowl and mix well.
Lay the cabbage leaves out and divide the mixture evenly between them—place the mixture at the base of the leaf. Roll up, folding the edges in as you go, and place into a buttered rectangular casserole dish or deep baking tray.
Cover the dish with a layer of baking paper and then cover with foil. Bake at 180 degrees for up to 1 hour, removing the cover for the last 10 minutes.
While the rolls are cooking, make the gravy.
Soften the onions in the butter, add the tomatoes and when they start to disintegrate add the tomato juice and seasoning. When cooked to your liking, thicken with cornflour or arrowroot mixed with a little water. Serve the gravy in a jug or just ladle over the rolls as they are plated up.
It’s better to over- rather than undercook the cabbage rolls. Leftovers are traditionally reheated by frying in more butter over medium to high heat in a cast iron pan.
2 tablespoons olive oil
2 large onions, thinly sliced
3 garlic cloves, crushed
1 tablespoon ground turmeric
1 tablespoon ground cumin
2 cups cooked chickpeas
2 cups cooked lentils
½ cup sunflower seeds
½ cup chopped parsley or coriander
2 eggs, lightly beaten
1 cup plain flour
Salt and pepper to taste
Oil for frying
Soften the onions and garlic in oil over medium heat. Add turmeric and cumin and stir to combine. Cook for a couple of minutes and set aside to cool.
Process chickpeas, lentils, sunflower seeds, parsley or coriander, egg and onion mixture in a food processor until almost smooth. Transfer to a large bowl. Add 2/3 cup flour. Stir until well combined. If the mixture seems too wet, add some breadcrumbs or oat bran.
Place remaining flour on a plate. Form mixture into patties. Coat in flour.
Heat oil in frying pan. Fry patties in batches over medium heat for 3 minutes each side, or until golden.
Serve as is with caramelised onions and salad or make into burgers. Depending on the size, you should get 10 -12 patties from this mix.
November 2016 Recipes Mark Jenkinson
Mark is an enthusiastic baker and is sharing some of his favourite recipes that he cooked at his cafe. Some of his inspiration came from his mother’s own recipe book. Linda Sang
1 ½ cups of plain flour or equal SR and plain flour
4 tbsp custard powder
4 tbsp icing sugar
dash of vanilla
Preheat oven 150C. Prepare tray and line with baking paper.
Beat butter and sugar until very fluffy, then fold in the rest.
Roll mixture into small balls, place on prepared tray and press down with back of fork leaving space between biscuits.
Cook for 15-20 minutes. When biscuits are cool join together with icing.
1½ cups icing sugar
1 tbsp vanilla
2 tbsp butter
2 tbsp hot water
These are melt-in-your-mouth stuff. Haven’t tasted better.
4½ cups SR flour
1½ tsp baking powder
1½ cups of cream
1 can of lemonade (any soft drink will do, I tried Passiona, lemonade and Coca Cola, all different).
Cook on 250C for 15 min (or until cooked). If you have a micro/convection oven microwave, cook the scones for an extra 2 minutes and watch them rise further. These scones were very popular at my café.
Recipes October 2016
25g fresh ginger, finely diced
Zest and juice of 1 orange
Place a small plate in the freezer to use for testing the jam.
Cut the rhubarb into 2cm batons. In a large bowl, place the chopped rhubarb, ginger, sugar, juice and zest. Mix well and leave to marinate overnight to release the juices from the rhubarb.
Place everything in a large, heavy based saucepan on a low heat, stirring until the sugar has dissolved. Once the sugar has dissolved, turn up the heat and bring to a boil. Boil for 10 minutes, or until the setting point has been reached and skim the jam of any scum that rises to the surface. Once the jam has reached 104C it should be ready.
Remove the jam from heat and set aside. Take the plate out of the freezer and add a teaspoon of jam to the plate. Let it sit for one minute, and gently push the jam with your finger. If it wrinkles, the jam is ready. If it doesn’t, place the jam back onto the stove to boil for 5 more minutes and repeat the process until it is ready.
Transfer to sterilised jars, pop the lids on and allow to cool completely before storing.
For the dough:
170mls milk, room temperature
1 organic free range egg, lightly beaten
300g plain flour
50g butter, softened
For the butter:
80g softened butter
2 sprigs rosemary, oregano, parsley or your favourite herb, leaves finely chopped
2 cloves garlic, finely chopped
For the top of the bread:
20g parmesan cheese, grated
20g melted butter, extra to brush over the top
For the dough, mix together the milk and yeast and let it ‘sponge’ for approximately 15 minutes, or until it has started to bubble and froth on the top.
In a separate bowl, mix the flour and salt together.
Add the eggs to the yeast mixture, then add the wet ingredients to the dry ingredients. Bring the dough together, and either knead by hand, or use a stand up mixer for 10 minutes, or until the dough is smooth and elastic. The dough should come away from the sides of the bowl if you are using a stand up mixer.
With a mixer on a slow speed, gradually add the butter to the dough bit by bit, making sure each addition has disappeared into the dough before you add the next bit. If you are kneading by hand, dollop the butter onto the dough bit by bit, and knead until the butter has disappeared. The dough should be shiny and glossy by the time all the butter has been incorporated.
Cover the bowl with a tea towel and leave in a warm place to rise for 1 hour, or until it has doubled in size.
Meanwhile, make your flavoured butter. Combine all the butter ingredients and set aside.
Preheat the oven to 180C.
When the dough has risen to twice its size, knock back the dough and knead it until it returns to its original size.
Grease and flour a 21cm x 11cm (base measurement) x 6cm deep bread tin.
Using a rolling pin, roll out the dough so that it is ½ cm in thickness. Use a 12cm round cutter to cut out round shapes from the dough. Spread the flavoured butter over the rounds, and sprinkle parmesan over the top. Gently fold the rounds in half to sandwich the butter and cheese, and transfer to the bread tin, so that the fold is on the bottom of the tin, and it is seam side up. Line the semi-circles up together so that they fit snugly into the tin.
Set aside in a warm, draught free place to rise again until it has doubled in size, and risen to the top of the bread tin.
Gently brush the bread with melted butter and transfer to the oven. Bake for 20 to 25 minutes, or until golden brown all over and cooked through.
Greek Lentil Soup (August 2016) Thea Constantarids
This is a classic Greek soup eaten in winter all over Greece. My mother says that even though mine is not as thick as hers, it’s tastier!!!
- 2 cups dried lentils, whole brown or whole red, my favourite for this soup is whole red
- 1 onion, brown or red
- 4-6 cloves of garlic
- 1 leek
- 3 carrots
- 1 small bunch silverbeet (optional, you can still make this soup if you don’t have any silverbeet)
- 1 small bunch parsley
- olive oil or lard (you will need some oil or lard for the frying at the start and then you will need more olive oil to put in soup at the end)
- 2 bay leaves
- 3-5 springs of rosemary, fresh is best but dried is fine
- 1 small bottle of homemade passata or 1 can of diced tomatoes
- water or homemade veggie stock or homemade beef or chicken stock
- balsamic vinegar (you can use apple cider instead)
- salt and pepper to taste
Soak the lentils overnight. The next day, drain the lentils and add fresh water and bring the lentils to the boil and simmer for 5-10 minutes, depending on how quickly they cook, you don’t want to over boil them. Cook them until they are soft in the centre but not going too mushy, they will cook more in the soup.
In a large saucepan gently fry in olive oil or homemade lard the onion, garlic, leek and carrot. Turn heat down and put lid on and gently simmer until onion has started to soften.
Add cooked lentils, chopped silverbeet, bay leaves, rosemary, tomato, a little salt and pepper and then add enough water or stock to cover all ingredients and then some.
Bring back to the boil and then simmer for 30 min to 1 hour. Check liquid levels occasionally as you may need to add more liquid during cooking, you want it to be soupy at the end not too thick, have some wateriness about it.
When it’s ready, take pot off the heat, add lots of chopped parsley, drizzle with more olive oil (be generous) and season with more salt and pepper to taste
Serve with drizzle of balsamic vinegar and delicious bread.
Roast Cauliflower Cous Cous & Almond Macaroons (July 2016) Linda Sang
One of my favourite things to enjoy over winter is cauliflower. Such a sweet satisfying vegetable. Good for those of us looking at reducing carbohydrates. This recipe for cauliflower couscous can be eaten as a side dish with anything in place of regular wheat-based couscous or potatoes. You can extend the basic dish by adding chick peas or broad beans, chopped tomatoes, rocket and/or baby spinach and you have a gluten-free vegan dish you can eat at room temperature or hot.
Roast Cauliflower Couscous serves 4 – 6
- 1 medium cauliflower
- drizzle of olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ground chilli to taste
- ⅓ cup chopped fresh coriander, leaves and stalks
- ½ cup toasted flaked almonds if you want some crunch
- salt and pepper to taste
Preheat oven 200C. Remove outer leaves and cut cauliflower into small florets. The easiest way to get the couscous effect is to pulse the florets and chopped bits of stalk in a food processor for a couple of seconds at a time till the cauli looks crumb-like, being careful not to overdo it as you will end up with a paste. Alternatively you could grate the cauli with the largest grate side and finely dice the stalks.
Line two trays with baking paper. In a large bowl toss the processed cauli with a drizzle of olive oil to moisten. Also toss in the ground spices and salt and pepper. If you had some dukkah or zataar – Morrocan spice mixes, you could add some in as well, but it’s not necessary as you can be as plain or fancy as you want depending on your pantry.
Spread the mixture onto the trays in a thin even layer, roasting the cauliflower for 12 minutes, moving it around the tray halfway through the cook. Roasting dries and intensifies the flavour. The couscous should be light and fluffy. Back in the bowl again you mix in the coriander and any other additions you may want. Sprinkle with the toasted almonds.
Almond Macaroons – makes around 20 biscuits
- 1 egg white
- ¼ cup agave syrup or use equal amount of caster sugar
- 2 cups of almond meal
- pinch of salt
- flavourings- add 1 tsp ground ginger and 1 tbsp or more diced crystallised ginger or if you like almond flavour add 1 tsp almond extract and some lemon zest
Preheat oven to 170 C. Line a large baking sheet with baking paper.
In a medium bowl whisk the egg white to stiff peaks with a handheld mixer (when I beat egg whites I always add a little caster sugar to help it get stiffer)
Beat in the agave syrup or sugar and flavourings. Fold in the almond flour and salt into the wet mixture. Line a tray with baking paper. Roll the dough into walnut sized balls, leaving space between each biscuit. Bake for 10 – 12 minutes until slightly golden. Let the biscuits cool on the tray. Biscuits should be slightly chewy and moist on the inside.
NB If you use the agave syrup they aren’t as sweet as using sugar.
Kruidkoek and Mock Apple Choko Sauce (June 2016) Lena Kuppens
The Kruidkoek is a traditional Dutch recipe, with the mixed spices a nice warmer for the colder months. Traditionally it’s baked in a bread pan and sliced, but I like to bake it in a square baking tray and cut up in squares.
The ‘Mock Apple Choko sauce’ I made with the kids at the Cobargo Public School in the Stephanie Alexander Kitchen Garden program and they loved it.
Kruidkoek (Spice cake)
- 300g plain flour
- 200g brown sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 pinch nutmeg
- 200ml milk
- 1 tbsp golden syrup
Preheat the oven to 175C. Line a square 18 x 18 cm baking tray
Mix all dry ingredients in a big bowl. Warm the milk a little and melt the syrup in it.
Make a well in the dry ingredients and pour the warmed milk mixture in. Mix till a smooth wet batter. Pour batter in the prepared baking tray. Bake 25-30 minutes
Mock Apple Choko Sauce
- 2 Choko’s
- 2 tbsp lemon juice
- 1 tbsp raw sugar
- 1 cinnamon stick
Peel, core and grate the choko’s. Put the grated choko into a small saucepan with the lemon juice, raw sugar and cinnamon. Place on a medium heat till it boils, turn down the heat to low and cook till soft while stirring once in a while. When soft, take from the heat, leave to cool. When cool take out the cinnamon, check the flavour and adjust if necessary with a little more lemon juice and/or sugar. Transfer to serving bowl
Crispy Kale Chips (June 2016) Lena Kuppens
- Salad Spinner
- Mixing Bowl
- Baking Tray
- Baking Paper
- Few drops of Olive Oil
- Bunch of Kale Stalks
- Pinch Chilli Flakes
- Pinch Salt
Preheat oven to 160C. Line two large baking trays with baking paper.
Prepare the ingredients : Remove the stems very quickly by grabbing the base of the stem with one hand and pulling outwards along the stem to slide off the leaves. Tear the leaves into bite size pieces. Rinse the kale and dry the leaves very well in a salad spinner.
Massage : Mix the kale in a big bowl with a few drops of olive oil and a small sprinkle of chilli flakes. ‘Massage’ the oil into the leaves to ensure all the nooks and crannies are coated. Oil also helps the spices stick to the leaves. Spread kale out in a single layer on prepared trays.
Baking : Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.
Keralan baked fish (serves 6) Nikki Hutteman (May2016)
3 brown onions
4 cloves of garlic
30 cm piece of fresh ginger
2 fresh red chillies, deseeded
1 large bunch of fresh coriander leaves picked
1 red pepper, deseeded
1 yellow pepper, deseeded
oil /ghee or butter, large knob or good splash of either
2 teaspoons brown mustard seeds
2 teaspoons fenugreek seeds
2 teaspoons fennel seeds
1 handful of curry leaves
big chunk of fresh tuna from Bermagui, enough to feed 6, cut into large bite size pieces
freshly ground black pepper
300 g ripe cherry tomatoes, quartered
1 tin light coconut milk
Creamy, rich and packed with spices, this bake is fresh and flavoursome.
Preheat the oven to 160ºC/325ºF/gas 3. Peel and finely slice the onions, garlic and ginger. Finely slice the chillies and coriander stalks and roots, then slice the peppers. In a large frying pan add the oil or butter, the spices and curry leaves. Fry for 2 minutes, then add the chopped veg, garlic and coriander stalks and roots. Cook for about 15 minutes, or until soft and golden, stirring occasionally.
Put this mix into a large baking dish and scatter tuna pieces amongst veg/spice mix. Add the tomatoes and coconut milk. Season the sauce to taste with salt, pepper and juice of 1 lemon, bake approx. 20 mins, then sprinkle with the reserved coriander leaves and serve straight to the table with lots of lemon wedges on side for extra tang, for guests to help themselves. This is delicious served with spiced rice, some fresh green beans, poppadums and a cold beer. Prawns can be added to this dish for extra flavour
Baked apple tart with ginger cream and pistachios, (serves 12) Nikki Hutteman
4 kg golden delicious apples (or similar)
2 kg granulated sugar (less if you prefer more tart)
600 ml Tilba Valley cream
3 tsp local pure honey
2 tsp finely grated ginger
Peel and core apples, using a mandolin, cut widthways into 2 mm thick slices. Place apple in overlapping concentric layers in a 28 cm ungreased springform tin, sprinkling liberally with sugar between layers and pressing down apples as you go. Apples will reach just above side of tin. Place cake tin in a roasting pan to catch juices, then bake at 180 C for 3 hours, basting with juices every 30 minutes after the 1st hour of cooking. Remove apple tart from oven, cool in tin for 10 min, reserving any juices from roasting pan, then release from spring form tin. Leave tart on base to cool to room temperature, then invert onto large serving platter. Place roasting pan over low-medium heat and stir cooking juices until well combined, then simmer for 5-6 minutes or until reduced and syrupy.
For Ginger Cream, beat cream and honey until soft peaks form, then stir in ginger, I have added ground cinnamon sometimes, cover and refrigerate until required.
Serve slices of tart with a little syrup poured over and a dollop of ginger cream on the side, scattered with pistachios, or for the big WOW factor serve whole tart at table with syrup and pistachios over tart.
Fruit or SavouryMuffins, Dawn Hollins (April 2016)
During the Cobargo Folk Festival we hosted the delightful guitar duo from Western Australia, Guy and Damian from Desert Child. I’d made pear muffins for the first time, simply because I had several ripe pears. They were out-of-this-world!
I’ve since made blood plum muffins, banana and pineapple muffins and the latest batch from rhubarb and frozen blackberries, another great combination.
So here’s the recipe for Pear Muffins endorsed by Desert Child
Wet mix ingredients:
- half a cup each of margarine (or butter)
- golden syrup
- 2 eggs
- 1 cup milk
- 4 fresh pears, peeled and diced
Dry mix ingredients:
- 3 cups SR flour
- 2 teaspoons each of cinnamon and mixed spice
- 4 teaspoons ground ginger
Blend margarine, sugar and golden syrup. Beat in eggs, add milk and mix well. Stir in the pears. Fold in the dry ingredients. Place in prepared muffin pans and bake at 180 C for about 25-30 minutes.
For a change try your hand at a savoury version, wonderful with soups and salads or in a lunch box. Muffins can lift a simple meal into another realm.
Corn and Cheese Muffins
Wet mix ingredients:
- 1 large onion, diced
- half a cup of milk
- 3 eggs
- 1 cup grated cheddar cheese
- 140 gm tin corn kernels including the liquid, or the equivalent of kernels scraped from fresh cobs
Dry mix ingredients:
- 2 and a half cups SR flour with a pinch of cayenne pepper
Place wet mix ingredients in a bowl and stir well. Add the dry mix and combine. Place in prepared muffin pans, top with extra grated cheese and bake at 200 C for 25 – 30 mins.
Muffins freeze well and are a great stand-by for family meals and unexpected guests. Imagine spinach and parmesan; mint and green pea; tomato and herb; mushroom and bacon; chutney and cheese; pesto or peaches and cream!
Polenta Slice and Tomato Chutney, Linda Sang, (March 2016)
Harvest days are here and I am busy chasing my garden’s bounty and the generous overflow of friends’ abundance.
I’m loving the satisfaction of bottling and preserving – seeing the wonderful array of reused jars cadged throughout the year filled with summer goodness. My corn, leeks and tomatoes are jumping out of the garden demanding to be used. The following recipe for a polenta slice is really versatile – can be eaten hot or cold as a main meal, or as I did the other day, a bite-sized canapé with a spicy tomato kasundi salsa on top. It’s also vegan and gluten and diary free if you don’t want to add cheese in and on top.
Polenta Slice serves as a meal for 4 or heaps of small bites for many
- 1 medium carrot finely diced
- 1 medium leek finely diced- use mostly the white part but some green is good
- Kernels from a cob of corn
- 2 crushed garlic cloves
- Some chopped herbs, whatever you have- parsley, coriander or some chives
- Olive oil for greasing pan and sautéing your vegetables
- 1 cup of polenta (which is finely ground maize corn)
- 3 cups of vegetable stock – use good vegetable stock cubes or Vegata powder
- Salt and freshly ground pepper to taste
- Optional parmesan cheese
- Optional sprinkle of paprika for the top
In a pan heat a tablespoon or so of oil and sauté the vegetables till tender (not brown) adding the garlic near the end. Put aside.
In a medium saucepan bring 3 cups of vegetable stock to the boil. While the water is still simmering whisk the polenta into the stock. On a low heat continue to stir the polenta with a wooden spoon till it becomes thick and creamy – about 5 – 8 minutes. While it is still hot and creamy stir in the vegetable mixture. Add some parmesan now if you want. Season with salt and pepper to taste.
In a small baking dish which has been lightly oiled, pour and spread the mixture evenly in the dish. This will set pretty quickly and hold its’ shape. Now one could eat it just like that cut into pieces cold, or you could bake it in an 180c oven till it gets lightly browned. Sprinkling cheese on top is good here but not necessary.
Serve with your choice of chutneys and sauces, with salad or vegetables on the side. Cold or hot.
- 5 kgs ripe tomatoes peeled and seeded (drained the night before)
- 7 diced onions
- 4 cups sugar (maybe ½ -cup less)
- 4 bay leaves
- 4 cups white wine vinegar
- 1 large piece of peeled ginger finely chopped
- 4 garlic cloves finely diced
- 2 star anise
- 1 tbsp black mustard seeds
- 5 red bird’s eye chillies, seeds removed and finely chopped
Put all ingredients in a large heavy saucepan and bring to the boil and simmer until the chutney is thick, stirring occasionally to prevent it sticking and burning on the bottom of the pan. Pour into clean jars whilst the mixture is still simmering then quickly screw on the lid. You know the chutney is properly sealed when you hear the lids ‘popping’. These jars don’t need to be refrigerated.
Cool Jellies for Summer, Dawn Hollins (February 2016)
While the following recipes barely qualify as local and seasonal they are ideally suited for hot weather dining. The first is a delicious American-style jellied salad which my mother used to make; the second is a quick and unusual jellied sweet.
- 44 gm tin of pineapple – pieces or crushed
- a third of a cup of chopped nuts – pecans, cashews or whatever you like
- 1 packet of lemon or lime jelly crystals
- 1 cup of grated carrot
- 1 tablespoon of cider vinegar
- salt to taste (about a quarter of a teaspoon)
Drain pineapple. To the juice add enough water to make one and a half cups of liquid. Bring to the boil and pour over jelly crystals. Stir to dissolve. Add vinegar and salt then fold in other ingredients. Cool until set.
Easy-peasy jelly squares
- 3 packets of jelly crystals of the same flavour
- 1 tablespoon powdered gelatine
- 3 cups boiling water
- 1 cup Tilba or other cream
Whip ingredients together and pour into a small slice pan lined with baking paper. Place in the refrigerator to set. The mixture separates into a firm jelly layer topped with an attractive creamy jelly. Cut into squares and serve as a sweet or light dessert. Store in the ‘frig covered with cling film.
This can also be made from 3 cups of orange or other juice, sugar to taste, boiled, with 3 tablespoons of gelatine and 1 cup of cream. Nuts can be added for crunch and interest.
Banana and green ginger muffins
For breakfast or morning tea how about using up the over-ripe bananas in the fruit bowl in some muffins with zing!
Wet mix: a quarter cup sugar, half a cup margarine, 4 ripe mashed bananas, 2 eggs, a quarter cup diced crushed green ginger
Cream margarine and sugar, add eggs and remaining wet ingredients or use a food processor.
Dry mix: 2 cups self-raising flour
Fold flour into wet mixture, place in prepared muffin pans and sprinkle over a mix of equal parts of garam masala and sugar. This adds an extra tang.
Bake at 180C for 20-25 minutes. Makes about 12 muffins
Chicken and Ham Terrine, Jenny Halliday (December 2015)
Now that we are coming up to the festive season and some warm weather, I thought it might be nice to have a cold dish that could be served on Christmas Day.
- 1 ham hock
- 2 sticks of celery, chopped roughly
- 1 carrot, chopped roughly
- 2 Onions, quartered
- 2 fresh bay leaves
- 1 chicken – 1.8kg, halved lengthways
- 2 cups parsley
- 3 titanium – strength gelatine leaves, softened in cold water for five minutes.
Place ham hock, celery, carrot, onion and bay leaves in a large saucepan. Cover with cold water, and simmer for one hour. Add the chicken and simmer for a further 40 minutes.
Remove from heat and set aside for 20 minutes for the chicken to finish cooking. Remove and discard skin from the chicken and ham. Shred the meat into large pieces, place in a bowl and set aside. Strain and reserve 500ml of the poaching liquid. Puree the parsley in a blender with a little of the poaching liquid. Squeeze excess water from the gelatine, stir in the reserved poaching liquid, the parsley, and season to taste with salt and ground black pepper.
Line a 1.5 litre loaf tin or terrine mould with plastic wrap. Place chicken and ham evenly in the pan, pour in parsley and gelatine mixture. Cover and refrigerate overnight to set.
Turn out terrine onto a board and cut thick slices with a warmed knife. Serve with hard boiled eggs, pickled cucumber, tomato salad and a mixed green salad.
Broad Beans (Salad & Hummus), Linda Sang (November 2015)
We all love spring. As a newbie gardener I am very excited to come back after a month away to see the broad beans that were sown months ago laden with pods. If your broad beans are young enough they don’t need to be double peeled, but in most cases after shelling your pods of beans, you blanch them in boiling salted water for a minute or so, refresh them in cold water and then peel the outer skin of the bean and you have a beautiful tender bean that can be used in lots of dishes.
Broad Bean Salad
100gms day old bread cubed, use gluten free if preferred
2 tbsp olive oil
½ red onion, very thinly sliced
2 tbsp red wine vinegar
250gms broad beans, podded
12 cherry tomatoes, halved
2 tbsp olives
1 cup leaves, rocket, small spinach or watercress – or a mixture
12 torn mint leaves
2 tbsp chopped flat leaf parsley
fresh ground black pepper
juice of 1 lemon
100gms feta style goat’s cheese
Preheat oven to 160C. Brush all sides of cubed bread with olive oil and place on baking tray. Bake until golden and crisp.
Place onion in a small bowl and cover with the red wine vinegar, and set aside until needed.
Place remaining oil in a large mixing bowl. Double peel your blanched broad beans, dropping them into the bowl. Add the tomatoes, olives, salad leaves, bread cubes, mint and parsley, then grind pepper to taste. Drizzle over lemon juice and mix. Add salt if you wish.
Arrange salad in a shallow bowl or platter and add crumbled cheese and drained onion.
All quantities are approximate and it can be made with whatever is in season.
Broad Bean Hummus
2 cups double podded cooked broad beans
3 cloves garlic, finely chopped
2 tsp ground cumin
pinch of cayenne pepper
¼ cup extra virgin olive oil
2 tbsp lemon juice
salt and ground black pepper
1 – 2 tbsp tahini
Process all ingredients together until smooth. Season to taste.
Oh, and a yummy snack I had while I was away in Spain was Tomato on Bread. Basically it was fresh crusty bread with slices of fresh ripe tomatoes drizzled with extra virgin olive oil. Sprinkled with salt and a grind of pepper it was simplicity itself and totally delicious.