•6 vine-ripened tomatoes, finely sliced.
•2 bocconcini mozzarella, finely sliced.
•good-quality white wine vinegar or balsamic vinegar.
•extra virgin olive oil.
•freshly ground black pepper.
Alternate slices of tomatoes with bocconcini and basil leaves on a plate. Splash some oil and vinegar and season.
Zucchini & Feta Fritters
Hot cross bun-ana bread
A new twist on the traditional Hot Cross Bun!!!
2:00 To prep
0:35 To cook
Combine sugar and yeast in a bowl. Stir in 1/4 cup (60ml) warm water. Stir until combined. Add the banana and egg and whisk to combine.
Place the flour, mixed spice and cinnamon in a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the banana chips, mixed dried fruit and currants. Make a well in the centre. Pour in the banana mixture and stir with a wooden spoon until a dough forms. Turn onto a floured surface. Knead for 10-15 mins or until smooth and elastic (the dough should be sticky, so don’t use too much flour when kneading or it may become stiff and not rise properly). Place in a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Grease a 12 x 20cm (base measurement) loaf pan. Knead the dough on a lightly floured surface until it returns to original size. Divide into 8 portions and roll into balls. Place side by side in the prepared pan. Set aside in a draught-free place for 30 mins or until doubled in size.
Preheat oven to 200C. Combine extra flour, extra sugar and 1/4 cup (60ml) cold water in a bowl to form a smooth paste. Place in a sealable plastic bag. Cut off 1 corner. Pipe crosses onto buns. Bake for 10 mins. Reduce oven to 180°C and bake for 20-25 mins or until golden and loaf sounds hollow when tapped on top.
To make the glaze, stir gelatine, sugar and water in a bowl until dissolved.
Turn loaf onto a wire rack. Brush the top with glaze. Serve warm with butter.
Margaret Fulton’s Plain Short Crust Recipe
This pastry, which does not include sugar, is good for savoury pies and pastries, and is fairly easy to handle. Butter will give the best flavour, but firm cooking margarine can be used if preferred.
Larger pastry shells: For a 25 cm pastry shell or a two-crust 20–23 cm pie, follow recipe for Plain Shortcrust Pastry, using 2 cups plain flour, 150 g butter or firm margarine and about 4 tablespoons iced water with a squeeze of lemon juice added. For a two-crust pie, use a little more than half of the dough for the bottom crust, and the remainder for the lid. Scraps can be used to decorate the pie if liked.
Roasted tomato and basil tart
25mn To Prep
1:25mn To Cook
Chunky tomato relish adds colour and flavour to all your favourite meat dishes or sandwiches.
0:05 mn To Prep
0:25mn To Cook
Makes 1 1/2 cups
1 tablespoon olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 small fresh red chilli, halved, deseeded, finely chopped
500g ripe vine-ripened tomatoes, coarsely chopped
2 tablespoons brown sugar
2 tablespoons white wine vinegar
Kiwi Fruit Sorbet
Gourmet Traveller Magazine
Christine is our chef in the kitchen. Christine plans the menu based on the fresh ingredients coming from the garden, opportunities for new cooking skills for the students to learn and links to our learning in the classroom