Posts Tagged ‘desserts’

Posted on 20th December 2013

Cook | Kiwi Fruit

By MANDY SINCLAIR

kiwi fruit Mille Feulle recipe

 

Kiwi fruit & mascarpone mille feulle

1 cup milk
2 egg yolks
1/3 cup caster sugar
25g plain flour
250g mascarpone
300ml thickened cream, lightly whipped
1½ sheets frozen puff pastry, thawed
6 kiwi fruit, peeled, sliced

1. Heat milk on low, until just simmering. Using an electric mixer, beat yolks and sugar until pale and thick. Add flour and mix to combine. Pour over hot milk and mix well. Transfer to a clean saucepan and cook on medium heat, stirring constantly, until thick. Transfer to a bowl, cover surface with plastic wrap and refrigerate until cold. Fold through mascarpone and ½ cup whipped cream.
2. Preheat oven to 210 or 190C fan. Line a large baking tray with baking paper.
3. Cut the whole sheet of pastry in half to form 2 rectangles. Place all 3 pieces on prepared tray. Bake for 15-20 mins, until puffed and golden. Set aside to cool completely.
4. Lightly press two rectangles to flatten slightly. Spread half of custard mixture along one piece of pastry. Top with sliced kiwi fruit and another piece of pastry. Spread over remaining custard mixture and kiwi fruit. Top with remaining pastry. Spread over remaining whipped cream and top with remaining kiwi fruit. Cut into slices to serve.

Serves 10

Tip…
To save wastage of pastry sheets, cut the half needed whilst pastry is still frozen. Return unwanted half to the package and return to freezer.

Try This…
Kiwi fruit & custard tarts
Mix together ½ cup store bought premium vanilla custard and ¼ cup whipped cream until smooth. Fill 180g packet store bought pre-baked pastry shells with custard mixture. Top with sliced kiwi fruit and refrigerate for 30 mins.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 1st November 2013

Cook | Macadamias

By MANDY SINCLAIR

caramel macadamia slice recipe

Caramel macadamia slice

1 egg
½ cup caster sugar
1/3 cup vegetable oil
2/3 cup plain flour
¼ cup self-raising flour
macadamia topping
1 cup brown sugar
200g butter
2 tbsp golden syrup
250g unsalted macadamia nuts, roughly chopped

1. Preheat oven to 180°C or 160°C fan. Grease and line a 18cm x 26cm slice pan
2. Using an electric mixer, beat egg and sugar together until thick and pale. Add oil and beat until well combined. Fold in combined, sifted flours. Spoon into prepared pan and pat out with your hands to cover base evenly. Bake for 15-20 mins, until puffed and golden.
3. Meanwhile, prepare Topping. Place brown sugar, butter and golden syrup in a heavy-based saucepan on low heat. Stir for 2-3 mins, until butter melts and sugar has dissolved. Simmer, without stirring, for 5 mins, until caramelized. Add macadamia nuts.
4. Pour macadamia mixture over base and working quickly, spread evenly. Bake for 10-12 mins, until topping is golden. Cool in pan for 10 mins, until just warm. Cut into squares and leave to cool completely in pan. Remove from pan and store in an airtight container.

Serves  12

Tip…
Cut slice into squares whilst still warm, as the caramel will set on cooling, making it more difficult to cut into even pieces.

Try This…
Macadamia crusted chicken
Cut 2 chicken breast fillets into thick strips. Place 1/3 cup plain flour in one shallow dish, 2 lightly beaten eggs in another and 2 cups ground macadamias and 1 cup fresh breadcrumbs in another. Dip chicken pieces in flour, then egg and finally macadamia mixture, pressing to coat all over. Heat 2 tbsp olive oil in a non-stick frying pan on medium. Cook chicken, in batches, for 2-3 mins each side until golden and cooked through.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 1st August 2013

Cook | Honey

By MANDY SINCLAIR

Baklava recipe

Baklava

320g walnuts
170g pistachios
110g blanched almonds
¼ cup caster sugar
1 tsp ground cinnamon
180g butter, melted
375g packet filo pastry
honey syrup
375g honey
¾ cup caster sugar
1 cinnamon stick, broken
Pared rind of 1 orange

1. To make honey syrup, place honey, sugar, cinnamon, orange rind and 1 cup of water in a saucepan. Simmer on medium heat for 5 mins, until syrupy. Strain, discarding solids. Refrigerate syrup until cold.
2. Place walnuts, pistachios, almonds, sugar and ground cinnamon in a food processor. Pulse until chopped.
3.Preheat oven to 180C or 160C fan. Grease a 35cm x 25cm baking dish with a little of the melted butter.
4 .Lay 6 sheets of filo over the base of prepared dish, brushing each sheet with melted butter. Scatter over one-third of the nut mixture. Top with two sheets of filo and brush with butter. Repeat twice more. Brush remaining filo sheets with butter and lay on top of nut mixture, trimming edges to fit. Brush again with butter. Refrigerate for 15 mins.
5 .Cut baklava into 21 pieces. Bake for 40-50 mins, until crisp and golden. Pour honey syrup over hot baklava. Set aside to cool completely. Serve at room temperature.

Tip
honey chicken

Combine 2 tbsp honey, ½ cup of light soy sauce and 1 tbsp grated ginger in a bowl. Add 1kg chicken thigh fillets and toss to coat. Bake or pan fry, basting regularly, for 15 mins, until golden and cooked through.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 5th July 2013

Cook | Pears

By MANDY SINCLAIR

Steak sandwich with caramellised pears

Steak sandwich with caramelised pears & walnuts

4 x 150g porterhouse steaks
4 bruschetta slices
50g soft blue cheese
50g baby spinach
1 tbsp chopped walnuts
caramelised pears
50g butter
2 pears, cored, cut into thin wedges
2 tbsp brown sugar

1. Preheat barbecue on high. Cook steak for 2-3 mins each side, for rare, or until cooked to your liking.
2. Meanwhile, caramelize pears. Melt butter in a frying pan on medium heat. Cook pears for 4-5 mins, swirling pan, until tender and golden. Add sugar and cook for another 2-3 mins, until caramelised.
3. Lightly toast brushcetta. Spread cheese over each bruschetta. Top with a steak, spinach leaves, caramelized pears and walnuts. Serve immediately.

Serves 4

butterscotch pear tart recipe

Butterscotch pear tart

10 sheets filo pastry
50g butter
4 pears, thinly sliced, lengthways
¼ cup golden syrup
¼ cup cream
thick cream or ice cream, to serve

1. Preheat oven to 200C or 180C fan. Line a baking tray with baking paper.
2. Spray each sheet of filo with oil and stack on top of each other. Cut 8 x 11cm rounds from filo. Place each stack onto prepared tray and bake for 12-15 mins, until golden and crisp.
3 Melt butter in a frying pan on medium. Cook pears for 2 mins, until soft. Add golden syrup and cream and simmer for 2-3 mins, until sauce thickens slightly.
4. To serve, place filo on serving plates. Top with pears and drizzle with butterscotch sauce. Serve with thick cream or ice cream.

Makes 8

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 3rd April 2013

cook | vine leaves/grapes

By MANDY SINCLAIR

 Grape crostata recipe

Grape, cinnamon & almond crostata

50g butter, at room temperature
¾ cup caster sugar
¼ cup ground almonds
½ tsp ground cinnamon
½ cup flaked almonds
250g grapes, picked, washed
apricot jam, for glazing
thick cream, to serve
Pastry
1½ cups flour
125g butter, cut into cubes

1. To make Pastry, put the flour and butter into a food processor. Pulse, until mixture resembles coarse breadcrumbs. With motor running, add ¼ cup iced water and process until dough comes together to form a ball. Place on a lightly floured board and, using hands, bring dough together. Flatten to form a disk, wrap in plastic wrap and chill for 50 mins.
2. Preheat oven to 200°C or 180°C fan. Line a large baking tray or pizza tray with baking paper. Roll pastry between two sheets of baking paper to a 30cm round. Place on prepared tray. Combine butter, ½ cup of sugar, ground almonds and cinnamon and sprinkle over pastry, leaving a 5 cm border. Top with flaked almonds.
3. Arrange grapes over almonds and sprinkle with remaining sugar. Fold pastry edges over grapes, pinching edges as you go. Bake for 30 mins, remove from oven and brush grapes and pastry edges with a little warmed jam. Bake for another 5-10 mins, until pastry is golden. Serve warm or at room temperature with a dollop of cream.

Serves 10

Tip…
Due to the high fat content of this pastry it will roll and handle much better if well chilled.


Try This…
Chicken with grapes & tarragon.
Mix together 50g softened butter and 2 tbsp chopped tarragon. Push under the skin of 4 chicken breast fillets. Season chicken well. Heat 1 tbsp olive oil in a large ovenproof frying pan on high. Cook chicken, skin side down for 2-3 mins, until skin is golden. Turn and cook for 1 min. Transfer pan to a moderate oven and cook for 8-10 mins, until chicken is cooked through. Remove chicken from pan and rest for 5 mins. Reheat pan juices on medium, add 100g picked and peeled grapes and 1 tsp Dijon mustard. Cook, swirling pan, for 1-2 mins, until grapes soften slightly. Serve chicken topped with grapes and pan juices.

 

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 14th February 2013

cook | nectarines

By MANDY SINCLAIR

nectarine crumble dessert recipe

Nectarine & almond crumble slice

150g butter, at room temperature
2/3 cup icing sugar
1¾ cup plain flour, sifted
½ cup ground almonds
300g nectarines, halved, stones removed, cut into thin wedges
10 butternut biscuits, crumbled
Thick cream, to serve

1. Preheat oven to 180C or 160C fan. Grease and line base and sides of 20cm square pan, overhanging sides with baking paper.
2. Using an electric mixer, beat butter and icing sugar together until creamy. Add flour and almonds and stir until mixture forms a crumble.
3. Reserve 1 cup of crumble. Press remaining over base of prepared pan. Top with nectarine wedges. Add biscuits to reserved crumble and gently mix to combine. Scatter crumble over nectarine and bake for 35 mins, until golden. Cool in pan.
4. Cut into squares and serve with thick cream.

Tip…
use peaches in place of nectarines or a mixture of both.

 

Try This…
Maple glazed nectarines
Quarter 6 nectarines and remove stones. Melt 20g butter in a large frying pan on medium. Add nectarine wedges and cook for 3-5 mins, turning, until softened slightly. Add 2 tbsp maple syrup and simmer, swirling pan occasionally, for 1-2 mins, until golden and well coated. Serve nectarines drizzled with syrup and topped with a scoop of vanilla bean ice cream.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 24th January 2013

harvest | tamarillo

By MANDY SINCLAIR

 

 

tamarillo

Storage:

Once picked whole watermelon should be stored in the refrigerator for up to 1 week. If cut, wrap in plastic wrap and refrigerate for up to 3 days.

What to do with glut

tamarillo compote recipe

Poached tamarillo in rosewater syrup

1 cup dessert wine (sauterne)
1/3 cup caster sugar
½ tsp rosewater essence
6 tamarillos, halved
Thick natural yoghurt, to serve

1. Place wine,1/2 cup of water, sugar and rosewater into a small saucepan. Stir on low heat until sugar dissolves. Increase heat and simmer for 10 mins, until, syrupy. Remove from heat. Add tamarillo halves and set aside for 10 mins, until tamarillo has softened slightly.
2. Serve tamarillo halves with syrup and a dollop of yoghurt.

  • To Freeze

Tamarillos can be frozen successfully in a few different ways. Simply peel, pack in clip lock bags and freeze for up to 2 months. Alternatively poach, puree and freeze in ice cube trays or an airtight container. Once thawed, the texture will be different to fresh, however this is ideal for jam, chutney or purees to swirl through cheesecakes or ice cream.

  • To Preserve

Tamarillo Chutney
Blanch 500g tamarillos in a pan of boiling water for 1 min. Drain and refresh under cold water. Peel skin and chop flesh. Place in a large saucepan with 2 chopped red onions, 1 chopped long red chilli, 1 cup white vinegar, 1 cup brown sugar, and 1 tsp yellow mustard seeds. Heat on low, stirring, until sugar dissolves. Simmer for about 30 mins, until chutney is thick. Fill sterilized jars and seal. Store in a cool dark place for up to 3 months.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

 

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Posted under harvest