Risotto Primavera

Ingredients

200g double podded broad beans
4 medium shallots, finely minced
3 spring onions, trimmed and finely minced
1 small clove garlic, finely minced
250g trimmed asparagus spears, sliced into 4 diagonal pieces
3l good quality chicken or vegetable stock
1 tbsp olive oil
85g butter
350g risotto rice
100ml dry white wine, at room temperature
140g shelled peas
100g finely grated parmesan
Minced parsley

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Lemon Blueberry Almond cake

Preheat oven 180c line a loaf tin 11 x 21 cm with sides over for easy lifting of cooled cake

Ingredients

150 g unsalted butter room temp
190g caster sugar
2 lemons 2 tbsp zest 2 tbsp juice
1 tsp vanilla
3 large eggs
110g almond flour
1/8 tsp salt
200g blueberries
70g icing sugar

Method

Cream the butter, sugar, zest, 1 tbsp … Read more »

Lemon Cordial

Ingredients

2kg castor sugar
1 litre water
30g citric acid
30g tartaric acid
juice of 6 large lemons, strained
finely grated zest of 2 lemons

Method

If the lemons are not from your own tree, scrub them well with hot water before proceeding to zest or juice.

Dissolve sugar in water over heat in a non-aluminium stockpot. Add citric and tartaric acids. Stir to ensure that all is completely dissolved. Cool. Stir in … Read more »

Tuna Teriyaki

Dawn Hollins and Carole Broadhead

Marinate tuna steaks in a mixture of sherry, white wine and soy sauce or commercial teriyaki sauce with water, sherry or wine. Turn occasionally for the flavour to penetrate evenly. After an hour or so cook on a grill or in a pan for about three minutes on each side. Serve with rice and salad and the rest of the cooked marinade as a sauce.

Herb and Lemon Cake

Dawn Hollins and Carole Broadhead

250 gm softened butter
1¾ cups SR flour
1¼ cup sugar
2 teaspns finely chopped rosemary or lavender leaves
3 teaspns grated lemon rind
4 eggs
¼ cup milk

Beat all ingredients with an electric mixer on medium speed until smooth. Put in a greased ring tin and bake at 180 ºC for 45 mins. Sprinkle with icing sugar or spread with lemon icing when cool.

Confit of Garlic

Dawn Hollins and Carole Broadhead

(This is one of those Basta/Enough recipes beloved of Italian grandmothers!)

Put peeled garlic cloves into a small saucepan and just cover with olive oil. Heat slowly and gently until the garlic softens – do not boil. Place into jars and cover with olive oil, adding herbs such as thyme or oregano if desired. Keep refrigerated. Use as a spread or an ingredient.