Spinach, Leek and Goat's Cheese Tarts

Makes 24

 

 

 

• 2 tbsp olive oil
• 1 leek, trimmed and thinly sliced
• 60g baby spinach leaves, roughly chopped
• 3 sheets frozen ready rolled shortcrust pastry, partially thawed
• 1 eggwhite
• 75g goats cheese
• 1 egg, lightly beaten
• 1/4 cup thickened cream
   

Preheat oven to 200C. Heat oil in frying pan over medium low heat until hot, then add leek. Stir often until softened, about 10 minutes. Add spinach, cook for a minute till just wilted then remove from heat and allow to cool.

Using a 6.5cm diameter cutter, cut rounds from pastry and line 11/2 tbs capacity patty pans.

Brush lightly with eggwhite and bake for 5 minutes.

Spoon leek mixture into tart cases, crumble over goat's cheese. Whisk egg, cream, salt and epper together in a jug. Carefully pour egg mixture over cheese and vegetables. Bake for 15 minutes until egg mixture is set.

Serve warm or at room temperature.

 

Serve as nibbles with mango bellinis.

 

Cutllets

Blackberry Chocolate Dessert Cake

Perfect for that Easter Lunch!

 

Serves 8-10

 

 

• 250g chopped butter
• 250g roughly chopped good quality dark chocolate
• 1/3 cup milk
• 1 cup caster sugar
• 4 eggs, at room temperature, separated
• 1/3 cup plain flour
• 150g frozen blackberries
• solid chocolate easter eggs
• extra blackberries and cocoa powder to serve

Preheat ovento 220C. Grease and line a 23cm springform pan with baking paper.

Melt butter over medium heat and set aside.

Combine chocolate and milk in a double boiler, don't let base of top pan touch simmering water.

Heat, stirring with a metal spoon, until melted and smooth. Using an electric hand mixer, ( or as I did, tone your upper arms by whisking furiously!!) beat in sugar. Remove from heat. Set aside for 10 minutes to cool slightly.

Add egg yolks, 1 at a time, to chocolate mixture, beating well after each addition. Add melted butter, stir until combined.

Sift flour over chocolate mixture and gently fold in. Whisk egg whites in separate bowl and beat until soft peaks form. Gently fold into chocolate mixture. Sprinkle over blackberries and gently fold in until combined.

Spoon mixture into prepared tin and bake for 15 minutes until risen, then reduce to 160C and bake for a further 50 minutes or until cooked through. Leave to cool completely in pan (it is ok that it sinks in the centre)

Place cake on serving plate and decorate with chocolate eggs and blackberries and dust with cocoa.

Serve with some mascarpone.

That will fix your chocolate pangs!!

 

Cutlets

 



Italian Vegetable Salad

This Serves 8-10 as a side dish 

 

• 2 tbsp good olive oil
• 3 red onions, cut into wedges
• 2 red capsicums, deseeded, thickly sliced
• 175g baby beans
• 500g grape tomatoes, halved
• 300g marinated artichokes, halved (drain them well on paper towels)
• 150g small black olives, I used Kalamata, seeded ( drain well on paper towels)
• 2 tsp good balsamic vinegar

 

Preheat oven to 220 degrees C. Combine oil, onions, capsicum in a roasting pan. Roast for 30 minutes, turning once, or until the edges are crisp. Cool to room temperature. Cook beans in boiling water for 2 minutes then drain and rinse under cold water. Pat dry on paper towels.

Combine all ingredients, and season well. toss gently.

For maximum flavour, serve at room tempertaure.

Simple colourful and yummy
.

 

Cutlets

 

 

Pappadelle with Crab and Asparagus

This recipe is inspired by Julia Della Croce.

I added some prawns to the dish as well.

I love the texture of pappardelle, however upon reflection after finishing this meal, I feel that linguine may suit this dish better so as not to overpower the texture of the delicate seafoood. I also think a squeeze of lemon would enhance this dish as well.Would love to hear any variations on this dish in your comments. So bring it on!! You can use a good quality commercial pasta, but it is always good therapy to make your own!!

300g fresh cooked crabmeat

100g fresh raw shelled king prawns chopped in half

 

250g fresh asparagus, ends trimmed

60g unsalted butter

1 medium onion, grated

1 tsp chopped fresh Tarragon

200ml double cream

500g fresh pappadelle

Cut prawns in half. Dry crab meat and prawns on paper towels.

Peel off the thicker skin at the base end of each asparagus stalk to reveal the tender flesh inside. I used a potato peeler. Cut the asparagus into 1/4 inch diagonal slices, keeping the delicate tips in tact. Immerse asparagus pieces in boiling salted water for about a minute, drain and plunge into cold water to arrest cooking.

Melt the butter in large fry pan and saute the onion over gentle heat until soft. Turn up heat a little and add the asparagus and prawn meat, cook until the prawns turn pink.Add crab meat, tarragon, salt to taste and plenty of freshly ground white pepper. Stir in cream to heat through. Remove from heat.

In the meantime have your pasta rolling around in some salted boiling water.

Drain, don't forget to leave a little of the liquid in the pasta and then toss into the frypan with the creamy seafood suace.

Although quite a rich sauce, the flavour is still delicate and you can taste the individual pieces of seafood.



Serves 4

Buon Appetito!

Cutlets 

Chicken Stirfry with Chillies and Basil

Try this if you dare!! If you do, you will need a sponge to mop down your brow.

Not for the faint hearted, it packs a punch but oh so yummy.

I made a quick "cooling" side dish of mango pieces with thinly sliced cucumber (seeds taken out)

Drizzle about a tablespoon of lime juice mixed with about 1/2 teaspoon of sweet chilli sauce.

You don't want to overpower the flavour of the fruit

 

 

 

 

400g (or there abouts) of skinless chicken thighs

2 tbsp vegetable oil

3 diced spring onions

2 tbsp finely chopped bird's eye chillies

1 tbsp dark soy sauce

11/4 tbsp grated palm sugar

11/2 tbsp fish sauce

1 cup loosely packed Thai Basil Leaves

 

Cut the chicken into small cubes. Heat oil in wok.Stir- fry chicken over high heat until chicken turns white. Add spring onions and chllies and stir-fry for about a minute. Add the sauces and sugar, toss briefly and then add basil leaves.

Serve with some steamed jasmine rice and a cooling side of your choice or my mango dish.

 

Cutlets

 

 





Fregola, Zucchini and Pancetta Salad

This summer, I have been searching for cool, satisfying salads that keep all the family well-fed and also cleverly yield tempting leftovers that taste even better the following day – and save me cooking or even thinking what to prepare – already done!  Thankfully The Gourmet Traveller magazine provided this perfect salad that is Fregola Freakin' Fabulous!

Serves  4  as a main meal   

OR     5- 6    as side dish     

(I served it with 2 lamb cutlets per person)

Preparation including cooking time  25 – 30 minutes.

Ingredients

200 gram fregola. (fregula)     Sardinian Pasta -  very small round pasta  balls that have been toasted. 

(Substitute Israeli couscous or a similar very small round pasta though it won’t have the toasty  bite).

6 thin slices pancetta

3 young zucchini – use  a  speed-peeler to slice into long thin wafer slices.

2 tablespoons Australian Extra Virgin Olive Oil

Salt and Pepper

200 gram frozen peas –  cooked for 1 minute OR microwave on High 1 minute. Drain.

½ cup each of basil and mint leaves – roughly torn

250 gram buffalo mozzarella  or bocconcini   - coarsely torn into chunks

1 small Roma Tomato – deseeded and cut into bite size pieces

Handful baby Kale leaves  OR  baby spinach leaves

Dressing

60 ml  (1/4 cup) Australian Extra Virgin Olive Oil

1 garlic clove –finely sliced

1 lemon – the juice AND the lemon rind

To serve (option)

               Crusty bread

Method

Cook fregola pasta in plenty of boiling salted water for 10- 12 minutes (or according to packet)

Drain well and spread on a large oven tray and set aside to cool.

For the garlic lemon dressing

Warm the olive oil in a small saucepan over low heat.  Remove from heat and add the lemon rind and the lemon juice.  Set aside to steep.

Use a chargrill pan (will also need for zucchini)  cook pancetta pieces til crispy.  Drain, allow pancetta pieces to cool.

Keep chargrill hot. 

Lightly toss the zucchini with olive oil.  Season lightly with salt and pepper to your preference.

Cook  in batches and transfer to a large bowl.

Add the fregola,   pancetta torn into pieces,   the peas,   the chunks of mozzarella,   diced tomato,  then the mint and basil leaves.  Toss gently to combine.

Just prior to serving

Remove garlic and lemon rind from the oil.  Drizzle the oil over the salad. 

Serve immediately with chunks of crusty bread.

OPTIONS

I had a couple of teaspoons leftover of a pre-prepared Neil Perry Rocket Fetta Pesto, so spooned that over.

Serve on it’s own   OR     with lamb cutlets   OR   other similar meat dishes.

                                                            Enjoy!   Colleen

Pina Colada Ice Cream

Perhaps you don’t like getting caught in the rain … or singing dodgy songs from the 70’s.  But my super-easy version of Nigella’s no-churn recipe will definitely have you ...  smiling - and singing – any time of the day.

  

I included macadamias, coconut and crushed meringues to help reduce the cream overload per spoonful  – and I also used the lime zest to really add a zing and gorgeous flecks of bright green to the coconut ice-cream -  intensifies those pine-lime summery memories.  This is definitely Adults Only.

This is obviously very rich and creamy – so - I freeze mine in numerous very small freezer proof containers and hide them throughout the freezer (much to Wilbur’s frustration).   You only need to serve a mini portion per person for a really satisfying tropical escape!

Preparation    15 minutes

Freezing          4 hours minimum.     Best used that week but okay to keep frozen for 1 month, well covered.

The inclusion of the nuts etc helps make this about 1 litre or so, which converts to 8 x 125ml (1/2 cup) serves, so smaller serves are definitely recommended and would go much further -  plus - you have the option of serving it with a tropical fruit platter to extend it even further as well.

Ingredients

600 ml   thickened cream

Handful  macadamias – finely chopped (but not chopped to dust),  then lightly toasted

Good pinch of   shredded coconut – lightly toasted   (can do more and reserve for presentation if desired)

125 ml   pineapple juice – good Aussie carton brand is fine

80 ml    Mailbu  (white coconut rum)  or the cheaper version is fine too

Few drops   Natural Coconut essence   (Plus  -  may need to add a drop more at the end)

Zest of  1 lime   – very finely zested

3 teaspoons   lime juice   (Plus  -  may need to add a drop more at the end)

50  -  75 gram   icing sugar  - sifted   

(start with 50 gram – the meringues also add a sugary hit. You can add a little more at end if you want)

90 gram   mini meringue nests – very finely crushed. 

Method

Toasting -  in a small non-stick pan, lightly toast the chopped nuts. Remove and allow to cool. 

Repeat with the shredded coconut  separately –  remain at the stove and stir well, only takes a couple of minutes.  Both will catch and overbrown quickly, if not watched.

In a jug (helps for pouring later) mix the juice, rum, essence, lime juice and zest.

Whisk in the sifted icing sugar (50 gram to start) and mix well to combine.

Using a stand mixer or hand-beater and a large bowl  –  whisk the thickened cream until soft peaks form.

Whisking gently – add the jug of juice mixture gradually.  Do not over-whisk.

Gently fold in   (don’t whisk)   the coconut, macadamias and crushed meringues.  Stir gently.

Taste and check it has a good coconutty / lime / sugar / creamy balance.  Adjust if needed and just stir through.

Pour into airtight, freezer-proof containers with tight  fitting lids.

Freeze minimum 4 hours.         

                                                        Enjoy!   Colleen                                                                       

Lamb Cutlets with Tumeric, Lime and Mango Chutney

You have to love the succulent taste of lamb cutlets. These delicious cuts adapt to any flavours you want to marinate them in. So here is another recipe for you to enjoy!

Serves 4

• 1/4 cup extra virgin olive oil 
• 1 tbs lime juice
• 1 long green chilli, finely chopped
• 1 tsp grated ginger
• 2 garlic cloves, very finely chopped
• 1 tsp each garam masala & tumeric
• 12 French-trimmed lamb cutlets
• 1/2 onion, very thinly sliced
• Coriander sprigs to serve
• Mango Chutney (recipe follows)

Stir oil, juice, chilli, ginger, garlic, garam masala and termeric in a large dish. Add lamb and turn to coat. Cover and marinate in fridge for 4 hours, 30 minutes at least if you have just come home from work!
Meanwhile, soak onion in cold water for 10 minutes, then drain and set aside.
Preheat the barbecue or a chargrill pan on high. Drain excess lamb marinade, then cook meat for 2-3 minutes on each side until lightly charred but still a delicate pink in the centre.
Divide among plates and garnish with onion slices and coriander. Serve with mango chutney.

Mango chutney makes about 1 cup.

• 2 tbs extra virgin olive oil
• 1 tsp black mustard seeds
• 2 mangos, flesh chopped
• 1/3 cup caster sugar
• 1 small red chilli finely chopped
• 1 1/2 tbs fresh lime juice

Heat oil in pan over medium heat. Add seeds, stir until they start to pop. Stir in mango, sugar, chilli, and salt to taste. Cook over a low heat, stirring for about 15-30 minutes until syrupy. Add lime juice, season and cool.
If by any chance there happens to be any left over, it will keep in the fridge for a couple of weeks.

There was definetly no mango chutney leftover and those lamb bones were left clean!
I served with snow peas and broccolini quickly stirfried with a little soy sauce.

Cutlets



Lamb and Barley Nanna Stew

Despite being summer,  it was a rainy, grey afternoon and I was keen to serve the family a hearty, satisfying and comforting bowl of steamy goodness – just like the stews our Nannas made on similar bleak days. 

This seemed to come together of it’s own accord – 

no doubt I was influenced by Grandmothers, the good old Australian Women’s Weekly and 

various other cookbooks over the years.  

It took a bit over an hour from start to table, 

but it was a stir now and then, do something else,

chop and add  – so quite restful to prepare. 

No hovering at the stove constantly.  

It was stir/simmer/stir therapy.

                                                                                                                

Time    10 -15 minutes preparation including removing fat from lamb chops

            40 minutes simmer and 20 more minutes simmer –  need to check/ stir every 10 minutes

Serves    4   (2 chops each) 

 but you could easily add more lamb chops and vegies to increase to 5 or 6 serves.

Ingredients

½ tablespoon Olive Oil

8 lamb chops – all fat trimmed off

2 medium onions – sliced

1 ½ cups Pearl Barley

1 small sweet potato – finely cubed

1 potato - diced

4 cups chicken stock – Salt reduced – add 2 cups first then  the rest as needed

1 – 2 cups water – warm from the kettle

2 carrots – halved longways and sliced

1 celery stalk – trimmed and sliced

Handful of green beans, trimmed and chopped in half

2 fresh bay leaves (or dried if not available)

1 stalk of rosemary (tossed in, as is)

Few stalks of thyme (tossed in, as is)

Pepper to taste

Baby kale leaves – good handful    OR      baby spinach leaves

Parsley – chopped (some to add in at the end and some for final garnish)

Optional – salt  - leave til the end and only add if needed

Method

            Use large wide stove top suitable pan  (min 8 – 10 cm deep) - with a lid

Heat Olive oil and add the trimmed lamb chops to brown both sides (2min per side)

Add onion and stir to soften.

Add barley, 2 cups of chicken stock and 1 cup water.

Mix in the sweet potato, potato and carrot pieces - mix about so evenly distributed.

Cover pan, bring to gentle boil then reduce to simmer for 40 minutes.

Check every 10 mins and stir to ensure not catching on base and add water/stock as needed. 
Do not dry out the stew, needs to be soupy moist.

Barley will then be almost cooked, so add in bay leaves, rosemary and thyme stalks.  Stir well.

Add celery and beans and more of the liquids.

The barley absorbs quite a lot of liquid – so keep it covered with liquid – add more as necessary/ soupy consistency is desired at end of cooking.

Cover and simmer gently for further 20 minutes or until barley is tender. Check it is not drying out.

Turn off the heat and remove the bay leaves, rosemary and large thyme stalks.
Add spinach / kale leaves -  these will wilt during the stir through. 
pepper to taste and add some of the parsley.

Check if you need to add a dash of salt. I did not need it.

Serve with final parsley garnish.

                                                                      Enjoy!    Colleen