our recipe blog

Week 7 Term 4 Recipes

24/11/2016

Sunshine Pastry Pull-Apart Spinach Dip

Coles Magazine November 2016

Serves 6
Preparation 20 minutes
Cooking 25 minutes

Ingredients

2 Sheets frozen ready rolled puff pastry, just thawed
½ quantity Basic No-Cook Spinach Dip (see recipe below)
1/3 cup (25g) finely grated parmesan
½ teaspoon smocked paprika
1 egg, lightly whisked

Preheat oven to 220oC. Line a baking tray with baking paper.
Cut a 22cm disc from each pastry sheet. Place 1 pastry disc on the lined tray. Place the dip in a medium bowl. Stir in the parmesan and paprika. Spread the dip mixture evenly over the pastry disc, leaving a 1.5cm border. Brush the border with a little egg. Top with the remaining pastry disc and press the edges to enclose the filling.
Use a glass to mark a 5cm circle in the centre of the pastry, pressing down gently (don’t cut through the pastry). Use a sharp knife to cut the pastry into 12 wedges from the inner circle to the edge, leaving the centre intact. Slide your hand under 1 pastry wegde, then carefully lift and turn it to the left to twist. Repeat with the remaining pastry wedges to create a sun shape.
Brush the pastry with a little of the remaining egg. Bake for 20-25 minutes or until golden. Serve warm or at room temperature.

Basic No-Cook Spinach Dip
Makes 2 cups
Preparation 10 minutes

Ingredients
250g packet frozen spinach
250g cream cheeses
2/3 cup (160g) sour cream
½ x 40g packet French onion soup mix

Place the spinach in a sieve over a bowl. Using the back of a spoon, press spinach to remove excess liquid. Discard the liquid.
Place the spinach in a food processor with the cream cheeses, sour cream and soup mix. Process until smooth. Season. Place in the fridge to chill until required.

Asparagus, Cheese and Tomato Tarts

AWW Weeknight Favourites

Serves 4
Preparation and Cooking 30 Minutes

Ingredients

2 sheets ready-rolled butter puff pastry
1/3 cup (125g) Basil, Cashew and Parmesan Dip
2 x 170g bunches asparagus, trimmed
200g gouda cheeses, sliced thinly
2 tablespoons pine nuts
200g grape tomatoes, halved
1 glove garlic, sliced thinly
2 teaspoons olive oil

Preheat the oven to hot (220oC/200oC fan-forced). Grease 2 oven trays.
Cut the pastry sheets in half. Place on oven trays about 4 cm apart. Spread 1 tablespoon of the dip evenly over each pastry sheet, leaving a 2cm border.
Arrange the asparagus over the dip mixture. Halve or quarter the asparagus lengthways if thick. Top with gouda and then sprinkle with pine nuts.
Bake uncovered, in a hot oven for about 15 minutes or until the pastry is puffed and browned.
Meanwhile, in a small bowl, combine the tomatoes, garlic and oil. Place on a small baking tray and roast in hot oven for about 5 minutes or until wilted.
Top the tarts with roasted tomatoes and black pepper. Serve with a green salald, if desired.

Not suitable to freeze or microwave.

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Term 4 Week 3 Recipes

26/10/2016

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Spinach and cheese rolls

aww.com.au February 2011

MAKES 8 ROLLS
PREP ANDCOOK TIME 40 MINUTES

Ingredients

1/2 bunch (500g) silverbeet
1bunch (250g) spinach
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh dill
1/2 teaspoon dried oregano, preferably Greek
2/3 cup (125g) cottage cheese
2/3 cup (125g) fetta cheese, crumbled
2 eggs
2 sheets frozen butter puff pastry, partially thawed
2 tablespoons finely grated parmesan cheese

Preheat the oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.
Cut the stalks from the silverbeet and spinach. Drop the silverbeet and spinach in a large pan of boiling salted water. Boil for 2 minutes; drain. Rinse under cold water, drain well. Place in a clean tea towel; squeeze out excess water. Chop silverbeet and spinach finely; place in a large bowl with herbs, cheeses, eggs and salt and pepper to taste.
Cut the pastry sheets in half to make 4 rectangles. Spoon a quarter of the filling down the length of each pastry piece. Brush edges with a little of the extra egg, fold pastry over the filling, with edges overlapping. Cut in half to make 8 rolls.
Place rolls on prepared tray, seam side down. Brush with egg, sprinkle with parmesan. Bake for about 20 minutes or until browned.

Suitable to freeze. Not suitable to microwave.

Banana split

http://www.taste.com.au/
Super Food Ideas - April 2005

Revisit the desserts of yesteryear with this traditional banana split that satisfies.

To prep 10 minutes

Ingredients per serve:

1 banana, peeled, cut lengthways
2 scoops vanilla ice-cream
3 pecans, chopped (or use peanut)
Alternatively, biscuits to replace nuts (coconut or ginger)

Homemade chocolate sauce (Makes 2/3 cup)

100g dark chocolate, broken into squares
1/4 cup thickened cream
1 tablespoon Kahlua, optional

Method
Step 1
To make chocolate sauce: Place chocolate and cream in a microwavesafe jug. Microwave, uncovered, on HIGH (100%) power for 2 to 3 minutes, stirring every minute with a metal spoon or until smooth. Stir in Kahlua, if desired.
Step 2
Place banana slices on a plate. Top with scoops of ice-cream.
Step 3
Drizzle with chocolate sauce. Sprinkle with nuts. Alternatively, crumble over the biscuits. Serve.

Store remaining topping in an airtight container in the refrigerator.

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Week 9 Term 3

14/9/2016

1 Comment

Basic fresh pasta

Australian Good Taste Recipe by Kerrie Mullins
40 mins To prep
4 Servings
Equipment
You need a pasta making machine to make your own pasta.
Ingredients
375g (2 1/2 cups) plain flour
1/2 teaspoon salt
4 eggs, at room temperature
Plain flour, extra, to dust
Method
Step 1
Sift the flour and salt together onto a clean work surface. Use your hands to shape the flour into a circular mound. Make a well in the centre. Place the eggs in the well and use a fork to lightly whisk. Use your fingertips to gradually blend a little flour into the egg mixture. Working with your fingertips, continue to gradually draw the flour into the centre (being careful the egg mixture does not run out of the well) until the mixture forms a dough. To check if the dough is the right consistency, press a clean, dry finger into the centre of the dough. If it comes out clean without being sticky, it is the right consistency. If not, knead in a little more flour and test again.

Step 2
Lightly flour the surface if necessary. Firmly knead the dough by using the heel of your hand to firmly push down into it and then away from you. Lift the dough with your fingertips and fold it back on itself towards you. Turn the dough a half turn and repeat. Continue and repeat. Continue kneading the dough for 6-7 minutes or until smooth and elastic. Kneading is an important part of the pasta-making process as it develops the gluten in the flour, giving the pasta a firm, tender texture.Divide the dough into 4 equal portions and wrap each portion in plastic wrap or cover with a clean, damp tea towel. This will prevent the dough from drying out. Set aside for 10 minutes to rest. This helps make the pasta more pliable and easier to roll out.

Step 3
Attach a pasta machine to the side of a workbench and adjust the machine's rollers to the widest setting. Spread about 4 clean, dry tea towels over the work surface close to the pasta machine. Unwrap a portion of dough and use the palm of your hands to flatten it into a rectangle. Dust the rollers with flour and roll the dough portion through. Dust again with flour and repeat on the same setting. Fold in the shorter sides of the dough to meet in the centre to form a smaller rectangle and feed through the machine again. Repeat this process 5-6 times or until smooth.

Step 4
Reduce the width between the rollers by 1 and roll the dough through as before. Repeat the process, reducing the setting each time until the dough is 1-1.5mm thick. The settings on all pasta machines vary. The last setting on some machines may roll the dough too thin, resulting in it sticking to the rollers and tearing. So be careful to only reduce the setting and roll the dough until it reaches the desired thickness.

Step 5
Spread the pasta sheet over the clean tea towels. When laying out the pasta sheets, they must not touch or overlap each other as the moist pasta will stick together. Repeat steps 3-4 with the remaining portions of dough. Set the pasta sheets aside for 10-15 minutes (depending on the temperature in your kitchen) or until dry enough not to stick together but pliable enough not to crack. Trim the edges of the pasta. Cut into 14 x 25cm pieces to make lasagne sheets or see step 6 to make fettuccine.

Step 6
To cut the pasta into fettuccine by hand, loosely roll up a pasta sheet starting from the shortest end. Trim the ends and discard. Use a sharp knife to cut the pasta crossways at 5mm intervals. Unravel the pasta. To cut pasta into fettuccine using the pasta machine, you will need a fettuccine cutting attachment. Fit the machine with the attachment and feed the pasta sheets, one at a time, through the fettuccine attachment. Cook immediately or store individual portions as loose nests.

Basic tomato sauce

Super Food Ideas - Recipe by Dixie Elliott
Toss this fragrant tomato sauce through a bowl of hot pasta or add it to soups and stews for extra flavour.
0:20 To prep
0:55 To cook
Makes 2 1/2 cups
Ingredients
1kg Roma tomatoes
1/4 cup olive oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
1 strip lemon rind
2 tablespoons lemon juice
1 bouquet garni (see note)
1 teaspoon white sugar
Method
Step 1
Using a sharp knife, cut a small cross at the base of each tomato. Place into a large heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until you can see skins beginning to peel off (don't leave for too long as tomatoes will begin to cook). Drain immediately. Peel and discard skin. Remove cores. Finely chop tomatoes.

Step 2
Heat oil in a large heavy-based saucepan over medium-low heat. Add onion and garlic. Cook for 4 minutes or until soft (don't allow to brown as this will give your sauce a bitter taste). Add tomatoes, lemon rind, lemon juice, bouquet garni and sugar.

Step 3
Bring sauce to the boil. Reduce heat to low. Simmer, uncovered, for 50 minutes, stirring, or until almost all liquid has evaporated and sauce is thick. Remove lemon rind. Spoon hot sauce into hot sterilised jars. Turn upside down. Stand for 2 minutes. Turn upright. Cool.

Double cheese and garlic pull-apart

Super Food Ideas - Recipe by Liz Macri
2:10 To prep
0:30 To cook
6 Servings
Ingredients
4 garlic cloves, crushed
2/3 cup grated cheddar
1/2 cup grated parmesan
Dough
7g sachet dry yeast
2 teaspoons caster sugar
1/2 cup warm water
2 3/4 cups bread flour
1 teaspoon sea salt
1/2 cup milk
30g butter, melted
Olive oil cooking spray
Method

Step 1
Make Dough: Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in warm place for 10 minutes or until frothy.

Step 2
Sift flour into a large bowl. Make a well. Stir in salt, yeast mixture, milk and butter. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly oiled bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Grease a 6cm-deep, 10cm x 20cm (base) loaf pan well with olive oil spray.

Step 3
Using your fist, punch dough down. Knead until smooth. On a floured surface, roll out to a 15cm x 25cm rectangle. Combine garlic cheddar and parmesan in a bowl. Sprinkle over dough.

Step 4
Starting from 1 long side, roll dough up like a Swiss roll. Cut into 12 slices. Shape into balls. Place 6 balls in a zigzag pattern in base of pan. Place remaining balls on top in an opposite zigzag pattern. Cover with lightly oiled plastic wrap. Set aside in a warm place for 30 minutes.

Step 5
Preheat oven to 200°C/180°C fan-forced. Bake for 30 minutes or until golden and loaf sounds hollow when tapped. Place bread, top-side up, onto a wire rack to cool. Serve.

1 Comment

Week 7 Term 3

30/8/2016

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Silverbeet and potato Torte.
Stephanie Alexander Kitchen Garden Cooking with kids

Makes 12 small wedges
Ingredients.
Olive oil Pastry

200 g plain flour, plus extra for dusting
1/2 teaspoon salt
1 1/2 tablespoons extra virgin olive oil
1/2 cup cold water

Filling

15 silverbeet leaves or spinach
2 teaspoons salt
2 medium potatoes
1/2 onion
150 g mozzarella
10 stalks parsley
2 tablespoons extra virgin olive oil
freshly ground pepper
1 egg

Method

First make the pastry. Place flour in the bowl of a food processor. Add the salt and whiz for a few seconds. Combine the oil and water in a small bowl, then, with the motor running, add to the bowl of the food processor. Stop the machine when the dough forms a ball.
Flour the workbench. Transfer the dough to the workbench and knead for a minute, then place the dough in a large bowl. Cover with a dry tea towel and leave for 1 hour.
Peel the potatoes. Cut them into quarters and put them into a saucepan od cold water with a pinch of salt. Place over high heat and cook for 15 minutes.
While the potatoes are cooking, prepare the following ingredients and place in a large bowl. Peel and finely chop the onion. Grate the mozzarella, chop the parsley finely.
Once the potaoes are cooked, tip them in a colander and cool a little, before chopping them into bite-sized pieces and place in the large bowl with the onion, mozzarella and parsley. Mix in a tablespoon of oil.
Put the silverbeet leaves and stem in the colander and rinse with cold water. dry thoroughly by placing silverbeet in a dry tea towel and roll like a sausage. place in the bowl with the potatoes and grind on some pepper. Crack the egg into the bowl and mix all ingredients together.
Brush pizza tray with oil. Roll out 2/3 of the pastry into a large circle. lift the pastry onto the oiled tray. Pile the potato and silverbeet filling on top of the pastry circle, leaving a clean edge of about 5 cm all the way around.
Roll out the remaining pastry to form the lid, then lay the lid over the filling. Roll the outer edge up and over the top outer edge, then pinch together to make a good seal. Prick the pastry lid with a fork, brush it with oil and scatter with salt. Bake for 25 minutes.

Chilli and Lime Mayonnaise
www.taste.com.au/recipes

10 minutes preparation
Makes 1 1/4 cups

Ingredients:

1 lime
3 egg yolks
1 teaspoon sea salt
1 cup extra light olive oil
100g

Method

Finely grate rind from lime. Juice lime. Process egg yolks, salt and 1 tablespoon lime juice until frothy and combined.
With the motor running, add oil in a thin, steady stream until mixture is thick and creamy.
Add sweet chilli sauce and 1/2 teaspoon lime rind. Process until just combined. Serve with cut carrots and other raw vegies.

Lime and lemon delicious

0:10 To prep
0:20 To cook
6 Servings

Ingredients
3 eggs, separated
2/3 cup (140g) caster sugar
2 teaspoons finely grated lime rind
2 teaspoons finely grated lemon rind
2/3 cup (100g) self-raising flour
1/2 cup (125ml) lemon juice
1/4 cup (60ml) lime juice
2 cups (500ml) milk
Vanilla ice-cream, to serve

Method

Step 1
Preheat oven to 180°C. Grease six 1-cup (250ml) capacity ovenproof dishes with butter. Place in a roasting pan.

Step 2
Use an electric mixer to whisk the egg yolks, sugar and combined rinds until thick and pale. Gently fold in the flour, then fold in the lemon and lime juice and milk until just combined.

Step 3
Whisk the eggwhites in a clean, dry bowl until soft peaks form. Add half the eggwhite to the flour mixture and gently fold to combine. Add the remaining eggwhite and fold until just combined. Spoon evenly among prepared dishes. Pour enough boiling water into roasting pan to come halfway up the side of dishes. Bake in preheated oven for 20 minutes or until cake top forms on surface. Remove from oven; set aside for 5 minutes. Serve immediately with ice-cream, if desired.

Lemon and lime cordial

This home-made lemon cordial is very refreshing on hot summer days.

0:25 To prep
Makes 1.25 litres

Ingredients
1 tablespoon grated lemon rind
2 teaspoons grated lime rind
3/4 cup lemon juice
3/4 cup lime juice
1 teaspoon citric acid (see note)
1 teaspoon tartaric acid
1 1/2 cups caster sugar
3 cups boiling water

Method
Step 1
Place lemon rind, lime rind, lemon juice, lime juice, citric acid, tartaric acid and sugar in a heatproof bowl. Add boiling water. Stir until sugar has dissolved. Strain into a heatproof jug. Pour into hot, sterilised bottles and seal. Refrigerate until chilled.

Step 2
To serve: Use 1/3 cup cordial to 2/3 cup chilled sparkling mineral water or iced water. Serve with thinly sliced lemon and lime.

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Week 5 Term 3 2016

17/8/2016

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Celebrate Rio Olympics with Brazilian Food

Crispy Potato Salad (Salpicao)
www.sbs.com.au/food/recipes/
This is one of the most popular salads in Brazil. Usually it's made with ham and chicken, but this version uses smocked chicken breast. It's an unusual combination of ingredients, but it's incredibly tasty.

Serves 6, Preparation 15 mins, Cooking 15 mins.

Ingredients
. 180 g frozen corn kernels

100 g (⅔ cup) frozen minted peas
rice bran oil or sunflower oil for deep frying
350 g potatoes, julienned
200 g smoked chicken breast, shredded
2 carrots, shredded
½ red onion, finely diced
100 g pitted green olives, finely diced
60 g (½ cup) raisins
125 g (½ cup) whole-egg mayonnaise
30 g chives, chopped
30 g parsley, chopped

Instructions
Blanch the corn and peas in boiling water, then drain and set aside.
Heat about 3 cm (1¼ in) of oil in a deep heavy-based frying pan to 190°C, or until a cube of bread dropped into the oil turns golden brown in 10 seconds. Pat the potatoes dry with paper towel, then cook in the hot oil for 5 minutes, or until golden and crispy. Remove the potatoes using a slotted spoon and drain on paper towel.

Put the potatoes, corn, peas, chicken, carrots, apple, onion, olives, raisins and mayonnaise in a large bowl. Mix until well combined. Season with salt and freshly ground black pepper.
Transfer the salad to a serving dish and sprinkle with the chives and parsley. Serve immediately, while the potatoes are still crispy.

Brazilian cheese breads (pao de queijo)
www.sbs.com.au/food/recipes/
More of a puff than a bread, these light, cheesy bites originated in the central Brazilian state of Minas Gerais, but have since become ubiquitous throughout the country. They are traditionally served for breakfast, as an afternoon snack, and are also eaten as an accompaniment to any main meal, so consider pairing this recipe with some barbecued meat.

Makes 30, Preparation 40 mins, Cooking 30 mins

Ingredients

60 ml (¼ cup) vegetable oil
180 ml (¾ cup) milk
330 g (3 cups) tapioca flour
80 g (1 cup) finely grated parmesan
2 eggs

Vinaigrette salsa

60 ml (¼ cup) white vinegar
60 ml (¼ cup) olive oil
1 tbsp brown sugar
½ cup mint leaves, chopped
1 vine-ripened tomato, seeded, finely chopped
1 small red capsicum, finely chopped
1 Lebanese cucumber, seeded, finely chopped
1 small red onion, finely chopped

Lima bean dip

2 x 400 g cans lima beans (see Note), drained, rinsed
2 garlic cloves, crushed
2 tbsp finely chopped coriander
60 ml (¼ cup) olive oil
1½ tsp ground cumin
1 tsp ground coriander
1 tsp dried chilli flakes
1 lime, zested, juiced

Instructions
Marinating time 1 hour
To make vinaigrette salsa, place all ingredients in a bowl and toss to combine. Season with salt and pepper. Set aside to marinate for 1 hour.
Meanwhile, to make lima bean dip, process all ingredients in a food processor until smooth and combined. Season and set aside.
Preheat oven to 180°C and line 2 large oven trays with baking paper. Combine oil, milk and 1½ tsp salt in a small saucepan over medium heat and bring to a simmer. Sift flour into an electric mixer. Gradually beat in hot milk mixture and parmesan until combined. Add eggs, one at a time, and beat until well combined – the mixture will be very runny.
Working quickly, spoon heaped tablespoonfuls of batter onto prepared oven trays and bake for 25 minutes or until puffed and golden on top.

To serve, halve each pao de queijo then spread with lima bean dip and drizzle with vinaigrette salsa.

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Term 2 Week 9 Recipes

24/6/2016

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Vegetable Gyoza

http://sharedtable.kitchengardenfoundation.org.au
Gyoza, otherwise known as ‘pot stickers’ are traditional Chinese dumplings that have become very
popular in Japan. After a bit of practice, they are quick and simple to make.
Gyoza or ‘gow gee’ wrappers are round and white rather than yellow like won ton wrappers, and can
be found in most supermarkets.
Serves 6 to 8
Ingredients:
For the gyoza:

¼ white cabbage, finely chopped
1 small carrot, grated or julienned
½ onion, peeled and finely chopped
1 celery stalk, finely chopped
250 g canned water chestnuts, drained
1 tbsp cornflour
1 tbsp soy sauce
½ tbsp sesame oil
1 tsp salt
½ tsp sugar
¼ tsp white pepper
1 packet gyoza wrappers
2 tbsp sunflower oil

For the gyoza sauce:

1 tbsp sugar
2 tbsp malt vinegar
1 long red chilli, de-seeded and chopped
1 garlic clove, peeled and finely chopped
salt, to taste
¾ cup light soy sauce
2 tsp sesame oil

What to do:
1. Prepare all of the ingredients based on the instructions in the ingredients list.
2. If using the food processor to finely chop the ingredients, use a clean towel
to gently squeeze the mixture to remove excess moisture.
3. Transfer vegetable mixture to the large bowl and mix in the water chestnuts,
cornflour, soy sauce, sesame oil, salt, sugar and white pepper.
4. Place a teaspoon of the filling in the centre of each gyoza skin. Moisten one edge
with water, then fold the opposite edge over and press down to seal the gyoza
into a neat crescent.
5. Heat the frying pan over medium heat, then add 1 teaspoon of sunflower oil.
Place some of the dumplings in the pan (don’t overcrowd, they should not be
touching) and cook for 2 minutes over low heat until just beginning to brown.
6. Add 1 tablespoon of water and immediately cover the pan with the lid.
7. Cook for two minutes, remove from heat and rest in pan for one more minute.
8. Repeat with remaining gyoza until all are cooked.
9. To make the gyoza sauce, place the sugar and vinegar in the small pot over a low
heat and stir until sugar is dissolved. Combine all of the ingredients together,
mix well and allow to cool before serving.
10. Serve the gyoza with the sauce in small bowls.

Quinoa Salad with Roasted Beetroot, Feta & Baby Spinach

kitchengardenfoundation.org.au
Serves 6
Ingredients:

4 beetroot
300 g quinoa
200 g baby spinach
3 tbsp parsley, roughly chopped
100 g marinated feta, crumbled

For the dressing:

2 tsp currants
4 tbsp sherry vinegar
1 small garlic clove, finely chopped
2 tbsp extra-virgin olive oil
¼ tsp salt, to taste
¼ tsp pepper, to taste

What to do:
1. Preheat the oven to 180°C.
2. Prepare all of the ingredients based on the instructions in the ingredients list.
3. Wrap the beetroot in foil and place in the roasting tin. Roast for 30 minutes or until cooked
through. Set aside to cool.
4. Bring a large saucepan of salted water to the boil. Add the quinoa and simmer
uncovered for 10 minutes. Drain and set aside to cool.
5. Chop the cooked beetroot into small cubes and transfer to the serving bowl.
To make the dressing:
1. Heat the currants and half of the sherry vinegar in the small saucepan over medium heat.
Cook for 1–2 minutes or until the currants plump up.
2. Remove from the heat and add the remaining sherry vinegar, garlic, oil and the salt and
pepper, to taste. Stir to combine.
To assemble the salad:
1. Add the quinoa, spinach, parsley and feta to the serving bowl.
2. Pour over the dressing and give the salad a gentle mix before serving.

Buttermilk hotcakes with strawberry butter

http://www.taste.com.au
2:15 to prep 12 mins to cook

4 Servings
Ingredients

2 cups plain flour
2 teaspoons baking powder
pinch of salt
1/4 cup caster sugar
1 3/4 cups buttermilk
2 eggs, lightly beaten
extra melted butter, for cooking
extra strawberries, halved, to serve

Strawberry butter

80g butter, softened
125g strawberries, hulled, finely chopped

Step 1
Make strawberry butter: Beat butter and strawberries with a wooden spoon until combined. Form mixture into a log on a piece of foil. Roll up tightly. Refrigerate for 2 hours or until firm.
Step 2
Sift flour, baking powder and salt into a bowl. Stir in sugar. Whisk buttermilk and eggs in a jug with a fork. Using a large metal spoon, stir buttermilk mixture into dry ingredients until combined.
Step 3
Heat a large non-stick frying pan over medium heat until hot. Brush base of pan with a little of the extra melted butter. Using 1/4 cup batter per hotcake, spoon 3 to 4 hotcakes into pan. Cook for 2 minutes or until bubbles appear on surfaces. Turn. Cook for a further 2 minutes or until golden. Remove to a plate. Cover to keep warm. Repeat with remaining butter and batter.
Step 4
Slice strawberry log into 5mm-thick slices. Place warm hotcakes on plates. Top with strawberry butter. Serve with extra strawberries.

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Term 2 Week 7 Recipes

10/6/2016

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Pumpkin Gnocchi

Recipe source: Teresa Oates (mangiamangia.com.au)- Stephanie Alexander Foundation
This dish is a sweeter, more colourful version of the traditional potato gnocchi and is a great way to use any excess pumpkin throughout autumn.
Ingredients:

800 g potatoes
400 g pumpkin, peeled, seeds removed and cut into 5-cm cubes
1 tsp olive oil
1 tsp water
300 g plain 00 flour, plus extra for kneading and dusting
¼ tsp freshly grated nutmeg
125 g butter
10 sage leaves, torn
1 tbsp salt
freshly ground black pepper
125 g parmesan cheese, grated

What to do:
1. Preheat the oven to 200°C.
2. Prepare all of the ingredients based on the instructions in the ingredients list.
3. *Boil the potatoes in their skins for 35 minutes until cooked and soft. Drain
and set aside to cool slightly before peeling.
4. Place the pumpkin on a baking tray and sprinkle over the olive oil and water.
Cover with aluminium foil and bake for 35 minutes until cooked and soft.
5. In the large bowl, mash the potato and pumpkin until smooth. Alternatively,
pass the pumpkin and potato through a potato ricer, which will result in a
more even texture. Do not over-mash, or the potato will become too gluey
and your gnocchi will not be light.
6. Place the flour on a clean surface and empty the mashed potato and
pumpkin over the flour. Add the nutmeg.
Lightly knead the mixture until a soft dough forms. You may need a little
extra flour to prevent the mixture from sticking.
8. Cut the dough into four even pieces, then roll each piece into a 3-cm wide
log. Using the butter knife, cut the logs at 3 cm intervals to create gnocchi.
9. Dust the cut gnocchi with a little more flour to prevent them from sticking.
Lay the gnocchi out on a baking tray dusted with flour.
10. Melt the butter in the large frying pan over a medium heat. Add the sage
leaves and cook until the butter has slightly browned and the sage leaves
are crisp, about 3–4 minutes. Remove from the heat and set aside.
11. *Bring a large stockpot of water to the boil. Add the salt, then carefully
add the gnocchi to the pot, making sure they do not stick together
(dropping them in individually will help).
12. The gnocchi are cooked when they rise to the surface. Using the slotted
spoon, remove the gnocchi and place directly into the frying pan with the
sage and butter.
13. Return the frying pan to a low heat and gently stir to heat through and
ensure that the sauce covers all of the gnocchi.
14. Serve the gnocchi in the pot with the grated parmesan sprinkled over
the top.

Plain rich shortcrust pastry

Pâte brisée à l’oeuf
By Margaret Fulton
This pastry is crisper and more moisture-proof than plain shortcrust. Use it for quiches and other pies and tarts with rich fillings. It is also ideal to use when making individual savoury or fruit tartlets or barquettes. Sweet rich shortcrust (see Variations) can be used for fruit tarts and tartlets.
Ingredients

225g plain flour
a pinch of salt
1/4 teaspoon baking powder
125g chilled butter, diced
1 egg yolks
2 teaspoons iced water
lemon juice, squeezed

Method
Make pastry in same way as for Plain Shortcrust Pastry, using egg yolk mixed with water and lemon juice as the liquid. Unless otherwise indicated in the recipe, bake in a preheated 190°C oven.Larger pastry shells
For a 25 cm pastry shell or a two-crust 20–23 cm pie, follow the recipe for Plain Rich Shortcrust Pastry, using 2 cups plain flour, a large pinch of salt, 1/2 teaspoon baking powder, 185 g butter, 1 egg yolk, about 1 tablespoon iced water and a squeeze of lemon juice. For a two-crust pie, use a little more than half the dough for the bottom crust, and the remainder for the lid. Scraps can be used to decorate the pie if liked.
Sweet rich shortcrust pastry
Follow the recipe for Plain Rich Shortcrust Pastry, beating 2 teaspoons caster sugar with the egg and water before mixing with the dry ingredients.

Shortcrust pastry in the food processor
Place 2 cups plain flour, 185 g diced frozen butter or firm cooking margarine and 1/4 teaspoon salt in a food processor fitted with a steel blade. Process, turning on and off rapidly, until the butter is cut into the flour and the mixture looks like coarse breadcrumbs. Mix 1 egg with about 2 tablespoons cold water and a squeeze of lemon juice. With the motor running, pour the liquid quickly through the feed tube. Do not use it all unless necessary – stop pouring as soon as a ball of dough forms around the blade. Wrap in plastic wrap and chill for 1 hour before using. Bake as for Plain Rich Shortcrust Pastry. For a sweet pastry, add 1/3 cup caster sugar to the processor with the flour, butter and salt. Makes enough to line two 18–20 cm pie plates or flan tins.

Mandarin curd tartlets

http://www.taste.com.au

5 minutes to prep
10 minutes to cook
4 servings
Ingredients:

1 teaspoon cornflour
½ cup juice and 1 teaspoon finely grated rind of 4 mandarins
< >1/2 cup (125g) caster sugar
50g butter, chopped

Step 1
Preheat oven to 220°C. Using a 7.5cm cutter, cut 8 rounds of pastry. Press into 8 tartlet pans. Prick bases using a fork. Bake for 8-10 mins. Place on a cooling rack to cool.

Step 2
Bring a saucepan half filled with water to the boil. In a heatproof bowl, blend cornflour with a little juice until smooth. Whisk in remaining juice, rind, eggs and sugar. Reduce heat. Place bowl over pan. Make sure water doesn't touch base of the bowl. Whisk constantly for 5 mins, gradually adding butter until the curd is thick. Cool, then spoon into cases and serve.

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Term 2 Week 5 Recipes

27/5/2016

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Roasted pumpkin, rocket and fetta frittata
http://www.taste.com.au/recipes/

Make this frittata for a light and quick meal.
15 minutes to prep
55 minutes to cook
4 Servings
Ingredients

1/2 quantity Smoky roast pumpkin (see recipe below)
100g baby rocket
1 small red onion, thinly sliced
100g Lemnos Full Cream Fetta, crumbled
1/3 cup grated pizza cheese
8 eggs
3/4 cup pure cream
100g mixed salad leaves
250g cherry tomatoes, halved
1 Lebanese cucumber, cut into thin ribbons
1/4 cup balsamic dressing

Step 1
Preheat oven to 180C/160C fan-forced. Grease a 20cm square (base) cake pan. Line base and sides with baking paper.
Step 2
Layer pumpkin, rocket, onion and fetta in pan. Sprinkle top with pizza cheese.
Step 3
Whisk eggs and cream together in a large jug. Season with salt and pepper. Pour into pan. Place pan on a baking tray. Bake for 55 minutes or until browned and just set.
Step 4
Meanwhile, combine salad leaves, tomato, cucumber and dressing in a large bowl. Toss to combine.
Step 5
Stand frittata in pan for 5 minutes. Carefully remove from pan. Cut into pieces and serve with salad.

Smoky roast pumpkin

This smoky pumpkin recipe is a great side dish to add to any meal.
15 minutes to prep
40 minutes to cook
Makes 4 cups
Ingredients

1.5kg jap pumpkin, peeled, cut into 3cm pieces
1 teaspoon smoked paprika
2 tablespoons olive oil

Method
Step 1
Preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper. Place pumpkin, paprika and oil in a bowl. Season with salt and pepper. Toss to coat.
Step 2
Arrange pumpkin mixture, in a single layer, on prepared tray. Roast for 35 to 40 minutes or until pumpkin is golden and tender.

Rhubarb bread and butter pudding
http://www.sbs.com.au/food/recipes/

Ingredients

1 bunch rhubarb, trimmed
½ cup (110g) brown sugar
10 slices white bread, crusts removed, buttered
3 eggs
½ cup (110g) caster sugar
1 cup (250ml) milk
1 cup (250ml) cream
1 teaspoon vanilla extract
icing sugar, to dust

Instructions

Cut rhubarb into 8cm lengths. Place in a small frying pan with brown sugar and 2 tablespoons water and cook on low heat for 3-5 minutes, until just tender. Remove pan from heat.
Preheat oven to 180°C or 160°C fan. Grease a 6-cup ovenproof dish.
Cut each slice of bread into four triangles. Place in prepared dish, overlapping. Place rhubarb between each layer of bread. Whisk together eggs, caster sugar, milk, cream and vanilla. Pour over bread and set aside to soak for 15 minutes.
Bake for 45 minutes, until set and golden. Dust with icing sugar to serve.

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Term 2 Week 3 Recipes

13/5/2016

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Pumpkin Burgers
Stephanie Alexander Kitchen/Garden resource
Ingredients:
1 kg pumpkin, diced into 1–2 cm cubes
(to provide 750 g chopped pumpkin)

4 tbsp olive oil
2 onions, peeled and finely diced
4 garlic cloves, peeled and finely chopped
2 × 400 g tins lentils, drained and rinsed
1 cup pepitas and/or sunflower seeds, dry-roasted

250 g ricotta
2 cups breadcrumbs
2 large handfuls of basil, chopped
½ cup parmesan, finely grated
salt, to taste
pepper, to taste
1½ cups instant polenta
What to do:

1. Preheat the oven to 180°C.
2. Prepare the ingredients based on the instructions in the ingredients list.
3. Lightly toss the pumpkin in 1 tbsp olive oil and roast for 20 minutes until tender.
4. Heat the medium frying pan, add 1 tbsp olive oil and cook the onions, then add
the garlic and cook until soft.
5. Once the pumpkin is cooked, mash it in the large bowl with the potato masher.
6. Add lentils, onions, garlic, seeds, ricotta, breadcrumbs, basil, parmesan, salt and
pepper to the mashed pumpkin. Mix to combine.
7. Scatter polenta over a large plate.
8. Shape the patties. Use ¼ cup of mixture per patty.
9. Roll the patties in polenta to coat them.
10. Heat two large frying pans over a medium heat with 1 tbsp. of olive oil in each.
11. Shallow-fry the patties until golden, then drain on a baking tray lined with kitchen paper.

Chocolate Zucchini Cake

Prep Time: 10 mins
Total Time: 1 hr
Serves: 12, Yield: 1 cake

About This Recipe
This is Jackie French's (Australian writer/TV personality/gardener) recipe.

Ingredients

- 185 g unsalted butter
- 1 cup raw sugar
- 2 eggs
- 1 1/2 cups self-raising flour ( I used a mix of 1/2 cup white flour & 1 cup wholemeal)
- 1 1/2 cups grated zucchini
- 2 teaspoons grated orange rind
- 1/4 cup cocoa
- 3/4 cup milk ( I used vanilla soy milk, So Good brand)

Directions

Preheat oven to 200 degrees Celsius.
Grease and lightly flour a round cake tin (I used a bundt tin).
Cream butter and sugar together in a large bowl till light and creamy, then beat in eggs one at a time.
Sift flour and cocoa together.
Fold half the flour mix, half the zucchini& orange rind and half the milk into the creamed mixture, and mix till just combined.
Repeat with remaining ingredients, and again mix till just combined.
Place mixture into prepared cake tin.
Bake for 50 minutes, or until cake is firm to touch and springs back when pressed by finger.
Cool for 5 minutes in tin, then turn out onto cake rack to cool.
Ice as required or simply enjoy as is.
Delicious!

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Term 1 Week 11 Recipes

6/4/2016

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Homemade tomato pasta sauce

www.taste.com.au
0:10 To prep
0:15 To cook
Makes 3 cups
Ingredients

1 tablespoon olive oil
1 clove garlic, crushed
1 onion, sliced
1 tablespoon tomato paste
1 kg chopped peeled tomatoes or 2 tins
salt and ground black pepper
1 teaspoon sugar
1/2 cup chopped basil
1/3 cup chopped flat leaf parsley

Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook for 3-4 minutes until softened but not browned.
Step 2
Add the tomato paste and cook, stirring constantly for 1 minute (this 'cooks off' the paste, giving it a richer more intense flavour).
Step 3
Add the peeled tomatoes, reduce the heat and simmer for 8-10 minutes, until thickened.
Step 4
Stir through the salt and pepper, sugar, basil and parsley, adjusting the seasoning as required.

Pasta dough
Australian Good Taste - August 2012 , Page 106
All you need is a pasta machine and two ingredients to make silky sheets of pasta.
0:50 To prep
6 Servings
Ingredients

490g plain flour or 400g fine Italian '00' flour
4 eggs

Method
Step 1
Place flour in a mound on a clean surface. Make a well in the centre. Add eggs. Gently whisk with a fork, using your other hand to secure the walls. Draw in the flour as you go.
Step 2
Bring the dough together. Knead for 5 minutes or until elastic and smooth. Sprinkle the dough with flour, wrap in plastic wrap and set aside for 30 minutes to rest.
Step 3
Divide the dough into 4 portions. Flatten 1 portion slightly. Set the pasta machine on the widest setting and flour the machine and dough well. Feed through the machine.
Step 4
Repeat 6 more times, folding the dough into thirds and turning it 90 degrees until it's smooth and the same width as the machine (at least 12cm). Halve crossways. Continue to feed each dough half through the machine, separately, without folding, narrowing the machine settings 1 notch at a time, until you reach the second last setting. The pasta should be about 1mm-thick. Repeat with the remaining 3 dough portions to make another 6 sheets.

French Apple Cake
http://www.onceuponachef.com

Servings: 6-8
Ingredients

1 cup all-purpose flour, spooned into measuring cup and levelled-off
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
2/3 cup granulated sugar, plus more for sprinkling over cake
2 large eggs
1 teaspoon vanilla extract
(3 tablespoons dark rum)
< >Confectioners' sugar (optional), for decorating cake

Instructions

Preheat the oven to 350°F. Spray a 9-inch spring-form or regular cake pan with non-stick cooking spray.
In a small bowl, whisk together the flour, baking powder and salt.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Pour the batter into the prepared pan and sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is lightly golden and a toothpick inserted into the centre comes out clean. Allow the cake to cool until just warm. Run a blunt knife around the edges of the cake and remove the sides of the spring-form pan if using. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, with or without lightly sweetened whipped cream or vanilla ice cream.

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Silverbeet and potato Torte.
Stephanie Alexander Kitchen Garden Cooking with kids

Chilli and Lime Mayonnaise
www.taste.com.au/recipes

Week 5 Term 3 2016

Celebrate Rio Olympics with Brazilian Food

Crispy Potato Salad (Salpicao)
www.sbs.com.au/food/recipes/
This is one of the most popular salads in Brazil. Usually it's made with ham and chicken, but this version uses smocked chicken breast. It's an unusual combination of ingredients, but it's incredibly tasty.

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Our Recipe Blog

Silverbeet and potato Torte.Stephanie Alexander Kitchen Garden Cooking with kids

Chilli and Lime Mayonnaisewww.taste.com.au/recipes

Celebrate Rio Olympics with Brazilian Food

Crispy Potato Salad (Salpicao)www.sbs.com.au/food/recipes/This is one of the most popular salads in Brazil. Usually it's made with ham and chicken, but this version uses smocked chicken breast. It's an unusual combination of ingredients, but it's incredibly tasty.

Author

Archives

Categories

Silverbeet and potato Torte.
Stephanie Alexander Kitchen Garden Cooking with kids

Chilli and Lime Mayonnaise
www.taste.com.au/recipes

Crispy Potato Salad (Salpicao)
www.sbs.com.au/food/recipes/
This is one of the most popular salads in Brazil. Usually it's made with ham and chicken, but this version uses smocked chicken breast. It's an unusual combination of ingredients, but it's incredibly tasty.