For the crust 150 grams (1¼ cups) plain flour, plus more for dusting ¼ teaspoon fine sea salt 140 grams unsalted butter, chilled and cubed 2 to 4 tablespoons ice water, as needed
For the filling 170 grams (1½ cups) raw pecan halves 85 grams unsalted butter 60 grams dark chocolate, chopped ¾ cup corn syrup 4 large eggs 100 grams (½ cup packed) light brown … Read more »
Globe artichokes are in season. For those of you who are unfamiliar with them, they are the bud of a member of the thistle family, harvested when they’re still tightly closed, then cooked in a variety of ways. The simplest way to prepare them may be the best. Trim the thorns from the tips of the leaves, then cut off the top with a sharp knife. Rinse under running water. Cut the stem pretty close to the base (it’s bitter), or if the artichoke is young and tender, peel … Read more »
1 bunch of asparagus, blanched 1/4 cup almond meal 1/2 cup of grated parmesan 1/2 bunch of parsley 1/2 – 3/4 cup of olive oil 2-3 cloves of garlic finely chopped Salt & pepper to taste
Method
Put everything in the food processor and blend until creamy.
1 kg shelled broad beans 1 cup couscous soaked in 1 cup water ½ cup flour 4 eggs 1 tablespoon salt or to taste 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon ground pepper pinch of chilli pepper (optional) 8 cloves garlic 1 cup chopped spring onions 1 cup chopped herbs (parsley, coriander, mint) 1/4 cup lemon juice sesame seeds (optional)
Lana’s Salmon Crunch Pie
/in Mains, Recipes /by Debbie Worgan1 cups plain flour
1 cup grated tasty cheese
1 tsp salt
1 tsp paprika
1/2 cup butter
Filling
1x 500 gm can salmon, boned and flaked
3 x 50 gm eggs
1 cup sour cream
1/2 cup grated tasty cheese
2 tablespoons mayo
1 finely chopped small onion
Method
Mix dry ingredients, and rub in butter till it resembles breadcrumbs. Reserve 1 cup and press the remaining mixture into a … Read more »
Chocolate Pecan Pie
/in Desserts, Recipes /by Debbie WorganFor the crust
150 grams (1¼ cups) plain flour, plus more for dusting
¼ teaspoon fine sea salt
140 grams unsalted butter, chilled and cubed
2 to 4 tablespoons ice water, as needed
For the filling
170 grams (1½ cups) raw pecan halves
85 grams unsalted butter
60 grams dark chocolate, chopped
¾ cup corn syrup
4 large eggs
100 grams (½ cup packed) light brown … Read more »
Savoury Nibbles
/in Recipes, Starters /by Debbie WorganTapenade
Ingredients
1 cup Kalamata olives
2 cloves garlic
½ cup raisins
2 tbs fresh oregano
Juice 1 lemon
2 tbs olive oil
Black pepper
Process all except the oregano then pulse it in at the end.
Marinated Olives and … Read more »
Globe artichokes
/in Recipes, Starters /by Debbie WorganAsparagus dip
/in Recipes, Starters /by Debbie Worgan1 bunch of asparagus, blanched
1/4 cup almond meal
1/2 cup of grated parmesan
1/2 bunch of parsley
1/2 – 3/4 cup of olive oil
2-3 cloves of garlic finely chopped
Salt & pepper to taste
Method
Put everything in the food processor and blend until creamy.
Broad Bean Falafel
/in Mains, Recipes, Starters /by Debbie Worgan1 kg shelled broad beans
1 cup couscous soaked in 1 cup water
½ cup flour
4 eggs
1 tablespoon salt or to taste
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground pepper
pinch of chilli pepper (optional)
8 cloves garlic
1 cup chopped spring onions
1 cup chopped herbs (parsley, coriander, mint)
1/4 cup lemon juice
sesame seeds (optional)
Method
Frying … Read more »