Week 7 Term 3

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

1. Finely grate rind from lime. Juice lime. Process egg yolks, salt and 1 tablespoon lime juice until frothy and combined.
   
2. With the motor running, add oil in a thin, steady stream until mixture is thick and creamy.
   
3. 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.