•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
How to Make Italian-Style Grissini
Makes about 2 dozen
1/2 cup of whole wheat flour
3/4 cup warm water
1 teaspoon honey
1 package (1 scant tablespoon) active-dry yeast
1 1/2 cup all-purpose flour
3 tablespoons good extra-virgin olive oil
1 1/2 teaspoons salt
Oil for the bowl
Optional additions: sesame seeds; poppy seeds; chopped thyme, sage, or rosemary; sea salt or flavoured salt; coarse ground black pepper
1. Proof the yeast. In the bowl of a stand mixer, combine the whole wheat flour, water, honey and yeast. Stir with a wooden spoon to combine and let sit for 10 minutes. The mixture should be foamy and show some liveliness.
2. Add the remaining ingredients. Add the all-purpose flour, olive oil, and salt. Mix on low speed with the dough hook attachment until combined, and then on medium speed for 5 to 7 minutes until the dough is smooth and shiny.
3. Let rest. Remove the dough from the mixer bowl and transfer it to a small bowl. Drizzle a tiny amount of olive oil over the dough and roll it around until it has been coated. Cover with a tea towel or plastic wrap, and let sit undisturbed in a warm place for one hour or until doubled in bulk.
4. Preheat the oven and prep the baking sheets. When the dough is ready, preheat your oven to 425°F and line 2 or 3 baking sheets with parchment paper.
5. Divide dough (optional). If you would like to make several different varieties of grissini from a single batch, punch the dough down and divide into portions. For this post, I made plain, rosemary and black sesame seed grissini, so I divided the dough into three pieces.
6. Shape the dough. For plain grissini, shape the dough into a rough, flat rectangle. Slice a finger-sized piece from the long length of the rectangle with a sharp knife or a bench scrapper. Roll it into a long, irregularly shaped snake and place on the baking sheet. Continue with the remaining dough, placing the dough snakes about 1/2" apart.
Note: The dough contains enough olive oil that you shouldn't need flour to roll it out. If, for some reason, it is sticky, sprinkle a small amount of four on your surface before rolling.
7. Add flavour to the grissini (optional.) To add herbs, knead about 1/2 to 1 teaspoon of finely chopped fresh herbs into the dough and roll into snakes, as above. To add seeds, make the snakes as above. Measure out a couple of tablespoons of seeds and coax them into a long, thin line — as long as your snakes but fatter. Lay your snake over the seeds and press gently to make the seeds adhere. Place snakes on the baking sheet. Pick up one end and twist several times to create a swirl.
8. Let the grissini rise until puffed. Let the grissini rest for a few minutes before baking, so they puff up a bit, about 15 minutes.
9. Bake the grissini. Place the baking sheets with grissini into the oven and bake for 10 to 15 minutes. At 5 minutes, rotate the pans and check their progress. The grissini are quite thin, so they will burn easily! Keep an eye on them and take them out when they are golden brown.
10. Cool and store. Carefully move the grissini to a cooling rack to cool. Once they are cool, store them in an airtight container (for up to 2 to 3 days) until ready to serve.
•If you want to add coarse salt or flavoured salts to the outside of your grissini, decrease the salt by 1/2 teaspoon while making the dough.
•To make the grissini dough without a stand mixer, mix it by hand in a mixing bowl and then knead it on the counter for about 10 minutes. You may need to sprinkle on a little flour at first.
Roast beetroot dip
3:30 To Prep
0:50 To Cook
1 bunch beetroot
1 head garlic
olive oil cooking spray
1 cup low-fat yoghurt
2 tablespoons dill, finely chopped
Extra dill and grissini (see note), to serve
Preheat oven to 200°C. Line a baking tray with baking paper. Trim beetroot, leaving 1cm stalks attached. Cut 5mm off the top of the head of garlic.
Place beetroot and garlic onto prepared baking tray. Spray with oil. Roast for 45 to 50 minutes or until tender when tested with a skewer. Set aside for 15 minutes to cool.
Gently peel and discard skin from beetroot. Squeeze garlic flesh from head.
Roughly chop beetroot. Place into a food processor with garlic flesh. Process until smooth. Transfer to a glass bowl. Stir in yoghurt, dill, and salt and pepper. Cover. Refrigerate for 3 hours to allow flavours to develop. Transfer to a serving bowl. Garnish with dill. Serve with grissini.
Plum and Rhubarb Cake
Prep time 10 mins
Cook time 45 mins
Total time 55 mins
•150g cream cheese, at room temperature
•100g plain yoghurt
•1 tsp vanilla extract
•¼ cup sugar
•175g softened butter
•1 cup packed brown sugar
•1¼ cup self-raising flour
•300g plums, no pips, sliced
•2-3 stalks of rhubarb chopped
•Icing sugar to dust
Preheat the oven to 180°C (approx 350°F). Grease and line an 18cm x 28cm lamington tin with baking paper making sure the paper comes up the sides a good way.
Roughly chop the plums and rhubarb into similar sized chunks and set aside.
Beat the cream cheese, yoghurt, vanilla, sugar and 1 egg with an electric mixer for a few minutes until smooth.
In a separate bowl beat the butter, brown sugar and remaining 3 eggs until well combined. Add the flour and mix well for a few minutes until creamy.
Spread half the flour mixture in the bottom of the tin, then add half the cream cheese mixture, swirling them together just a little. Then add half the plum and rhubarb.
Top with the reaming flour mixture, cream cheese mixture (again swirling gently) and the last of the plums and rhubarb.
Bake for 45 minutes until the top is golden brown.
Blue Cheese Dressing
· 150g soft blue cheese, roughly chopped
· Juice of 1 lemon
· 1 tablespoon red wine vinegar
· 1 garlic clove, crushed
· 125g crème fraiche
· 200ml good-quality mayonnaise
· 2 tablespoons chopped chives
· 1 tablespoon chopped fresh parsley
Pulse cheese, lemon juice, vinegar, garlic, crème fraiche and mayonnaise in a food processor until combined. Stir through chopped chives and parsley. Season to taste with salt and freshly ground black pepper.
Lemon and honey dressing
· 3 tablespoons extra virgin olive oil
· 1 tablespoon lemon juice, freshly squeezed
· ½ teaspoon Dijon mustard
· 2 teaspoons runny honey
Put oil, lemon juice, mustard and runny honey into a screw-top jar and shake well to combine. Season to taste with sea salt and freshly ground black pepper. Store jar in refrigerator for up to 5 days. Shake well before use.
Use on the salad of your choice.
Cheesy zucchini, spinach and roasted pepper roulade
· 60g butter
· 50g (1/3 cup) plain flour
· 250ml (1 cup) milk
· 4 eggs, separated
· 40g (1/2 cup) grated parmesan cheese
· 2 tbs chopped fresh continental parsley
· 1 tbs chopped fresh chives
· 55g (1/2 cup) coarsely grated mozzarella
· Baby rocket leaves, to serve
· 1 tbs olive oil
· 2 large zucchini, coarsely grated
· 150g baby spinach leaves
· (150g pkt goat’s cheese)
· 100g roasted red peppers, finely chopped
· 80g fresh ricotta (or if not using goat’s cheese, 230g)
For the zucchini filling, heat the oil in a frying pan over medium heat. Add the zucchini and stir for 5 minutes or until soft and liquid has evaporated. Transfer the zucchini to a bowl. Add the spinach to the pan. Stir for 2 minutes or until it wilts. Transfer to the bowl. Cool.
Preheat the oven to 180oC. Lightly spray a 25x30cm (base measurement) Swiss roll pan with oil and line with baking paper. Melt the butter in a large saucepan over medium heat until foaming. Add the flour and stir for 1 minute or until the mixture bubbles. Remove from heat. Gradually add milk, stirring constantly, until smooth and combined. Place over medium heat. Stir for 5 minutes or until the mixture thickens. Remove from heat. Stir in egg yolks, 1 at a time, until well combined.
Use electric beaters to whisk the egg whites in a dry, clean bowl until firm peaks form. Add one-quarter of the egg white to the milk mixture and use a large metal spoon to fold until just combined. Add the remaining egg white and fold until just combined. Fold in the parmesan, parsley and chives until combined. Spoon the mixture into the prepared pan and smooth the surface. Bake for 15-20 minutes or until puffed and golden.
Meanwhile, stir (the goat’s cheese), peppers and ricotta into the zucchini mixture. Season with pepper.
Place a clean tea towel on a work surface. Turn the roulade onto the tea towel and remove baking paper. Set aside for 1-2 minutes to cool slightly. Spread the filling evenly over the roulade. Starting with the long side closest to you, gently roll up roulade. Set aside for 5 minutes to rest.
Preheat grill to high. Transfer the roulade to a baking tray. Top with the mozzarella. Cook under grill for 4-5 minutes or until melted and golden. Serve with rocket.
Raspberry and rhubarb buttermilk cakes
1 ½ cups self-raising flour
½ teaspoon ground cinnamon
½ cup raw caster sugar
100g butter, melted, cooled
½ cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla extract
½ cup frozen raspberries
2 rhubarb stalks, trimmed, cut into 5mm-thick slices
1 ½ tablespoons raw sugar
· Preheat oven to 200oC/180oC fan forced. Grease a 12-hole, 1/3 cup capacity muffin pan.
· Sift flour and ¼ teaspoon cinnamon into a bowl. Add sugar to combine. Make a well in centre. Add butter, buttermilk, egg and vanilla. Using a large metal spoon, stir gently to combine. Fold through raspberries and rhubarb.
· Spoon mixture into prepared pan holes. Combine raw sugar and remaining cinnamon in a bowl. Sprinkle over mixture. Bake for 12 to 15 minutes or until a skewer inserted in centre of 1 cake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.
· 450g (3 cups) bread flour
· 2 teaspoons instant dry yeast
· 1 teaspoon caster sugar
· 1 teaspoon salt
· 185ml (3/4 cup) warm water
· 90g (1/3 cup) greek yoghurt
· 2 tablespoons vegetable oil
· 30g ghee, melted
· Sesame seeds, toasted or Nigela seeds.
Gobi Aloo: Potato and Cauliflower Curry http://allrecipes.com.au
· 51 tablespoon vegetable oil
· 1 teaspoon cumin seeds
· 1 teaspoon crushed garlic
· 1 teaspoon chopped fresh ginger
· 2 medium potatoes, peeled and cut into cubes
· ½ teaspoon ground cumin
· ½ teaspoon garam masala
· Salt to taste
· 450g cauliflower, cut into florets
· 1 teaspoon chopped fresh coriander
Quick chicken curry
· 2 tablespoons sunflower oil
· 500g skinless chicken thigh fillets, cut into 3cm pieces
· 1 onion, chopped
· 2 garlic cloves, chopped
· 2 long green chillies, seeds removed, removed, finely chopped
· 2 teaspoons finely grated ginger
· 2-3 tablespoons mild curry paste (such as tikka masala)
· 400g can chopped tomatoes
· 400ml coconut milk
· 2 tablespoons crunchy peanut butter
· 2 tablespoons chopped coriander
1 ¾ cups (350g) Basmati rice
20 g unsalted butter
1 tablespoon sunflower oil
1 small onion
8 green cardamom pods, lightly bruised
1 cinnamon quill
1 teaspoon ground turmeric
12 fresh curry leaves
250 honey-flavoured yoghurt
500g frozen mango, chopped
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