Almond Cake

When is a tart not a tart? No pastry required but cooked in a loose bottomed tart tin?  This easy and scrumptious tart from Belinda Jeffrey's will become a regular in your repertoire.  A good friend gave me a copy of Belinda Jeffries "Tried and True Recipes" and I made the tart three times in one week!  We did have a couple of sweet tooth guests.

Ingredients

50 g plain flour
200 g almond meal
190 g castor sugar
7 egg yolks
3/4 teaspoon almond essence
11/2 teaspoons vanilla extract
220 g unsalted butter cut into chunks

Method

Preheat oven to 190 degrees C.
Grease a 24cm x 3cm loose based tart tin and line with buttered baking paper.
Whiz together in a food processor flour, almond meal and sugar until mixed.
Whisk 6 of the egg yolks in a small bowl, add almond essence and vanilla.
Now with the processor running add the beaten egg mixture into the flour mixture in a continuous stream, once it starts to form a paste stop processing.
Add the butter and whiz the mixture, stopping to scrape down the sides when needed, until butter is fully incorporated and the batter looks thick and creamy.
Scrape batter into prepared tin and spread as evenly as possible, levelling the top with a long palette knife.
Put in the fridge for 5-10 minutes until top is firm, remove and then brush on remaining beaten egg yolk.  Place back into the refrigerator for 5 more minutes until egg yolk sets a little. Take out and decorate the top by using a fork to mark long squiggles all over.
Place tin on a pizza or flat tray (to catch any leaks) in oven.
Bake for 12 minutes, then turn heat down to 160 degrees C.
Cook for another 25-30 minutes, keep an eye out, if top is browning to much, cover loosely with foil.
It is cooked when it is slightly puffed and just set in the middle when you press lightly.

Leave tart to cool and settle for approximately one hour. Dust with icing sugar and serve at room temperature with cream or ice cream. The tart can be stored for up to 5 days in the fridge, just bring back to room temperature before serving.

Mmmmmmm.....

Mama Marmalade

Balsamic Aromatic Bay Leaf Roasted Lamb

As promised:

Nigella Lawson's Bayleaf Lamb roast -              Glorious.       Easy.      Divine.
be sure to serve this with the Belinda Jeffery's delicious fragrant lentil salad from our earlier post.

Nigella Lawson’s balsamic bay-leaf lamb pairs perfectly with the aromatic spices of Belinda Jeffery’s red lentil salad. 

This makes for a flavoursome, palate pleasing summer menu choice.  The lentils will soak up the luscious juices from the lamb.  

The meat practically cooks itself and the 
salad can be prepared ahead of time – a great choice when you do not want to spend hours in the kitchen.  

Simple ingredients transform a lamb roast into a mouth-watering flavour packed meal.

A few provisos:

- Ask your butcher to bone and butterfly the lamb.  This speeds up both preparation and cooking times.

- Remove the excess fat from the lamb.  
It will take 5 minutes to get rid of the white fat deposits but I guarantee you will feel much happier serving lamb this way.  Fat is Fat. (sorry Nigella).

- Use fresh bay leaves – this is one time that dried bay leaves will detract from the overall flavour.

- While the lamb is resting, pour the juices into a jug and allow the fat to settle and skim it away prior to serving the meat.

Serves 6 – 8

Preparation         15 minutes including 5 minutes fat removal. 

Cooking              40 minutes – 1 hour (depends on preference) and minimum 15 minutes resting time

Ingredients

1.5 – 2 kg boned and butterflied leg of lamb – remove fat and re-weigh to calculate cooking time.

6 – 8 fresh bay leaves – snipped    PLUS    extra whole leaves for garnish, if desired

2  -  3 cloves garlic,  peeled and finely sliced

30 ml tablespoons Olive Oil     (Nigella uses 60ml - you can be like Nigella if you like)

40 ml tablespoons Balsamic Vinegar 

1 teaspoon sea salt flakes        (Nigella uses 2)

Option -               Pepper – freshly ground.

Method

Preheat oven to 220 o  Celsius.

Remove obvious fat from lamb   (recommended - see above)

Place lamb, skin side down, snugly in a roasting pan about 5 cm deep.

Push the garlic slivers into small slits in the meat.

Sprinkle with snipped bay leaves and oil and vinegar and half the salt.

Massage in and allow to come to room temperature if possible.

Turn the lamb over so it is now skin side up.  Sprinkle with remaining salt and pepper if desired

Roast for 30 – 40 minutes, longer if needed.  Depends on weight and your oven.  
May need to reduce oven to 200 oC if it needs more cooking.

Check lamb with a meat thermometer. Cook to your preference. 
Check lamb regularly to ensure it is not starting to dry out.  Removing fat means it will dry out faster.
If it is browning too quickly, but not quite cooked, cover loosely with foil so meat does not dry out.

When cooked, remove from oven, drain juices into a jug, cover meat in pan loosely with foil to rest in a warm place approx. 10 - 15 minutes depending on cooking time. 

While the lamb is resting, pour the juices into a jug and allow the fat to settle and skim it away. Reserve the strained (de-fatted) juices to serve. May need to add a dash of boiling water to dilute.

Carve meat and serve with the skimmed meat juices drizzled over.

Serving Suggestions

Excellent with Belinda Jeffery's Spiced Red Lentil salad (refer to our earlier post)  

OR  with  a Fresh green salad OR   roasted or steamed vegetables.

                                                            Enjoy!   Colleen

Red Lentil Fragrant Spiced Salad with currants and capers

Even if you do not like lentils, I urge you to try this amazing recipe.  The spices are not overpowering, they add a subtle fragrance that seems to match so well to many main dishes I cook for my family.  

So delicious, it is excellent and so easy to eat on it’s own.  

Favourite Son hoovers this up for seconds and thirds helpings. 

I don't even need to try and hide the lentils from Wilbur!

Our next blog will be recipe for Nigella's Lamb.

Nigella Lawson’s balsamic bay-leaf lamb roast paired with the aromatic spices of Belinda Jeffery’s red lentil salad seems to me, a perfect and palate pleasing match for a summer menu choice.  The lentils will soak up the luscious juices from the lamb.  

Red Lentil Fragrant Spiced Salad with currants and capers

Serves 6 as a side dish.

Preparation                    15 – 20 minutes

Cooking                          3 –   5 minutes (using water that is boiling)

Mixing                             5 -  10 minutes

Ingredients

300 gram dried red lentils (sold in most supermarkets near the soups – look red/orange)

90   gram currants  - allow these to soak and soften a bit in some of the measured out oil/vinegar

¼   cup  baby capers (either rub off the salt OR drain well)

½   red onion very finely sliced into slivers

¼   red capsicum very finely diced                              (Optional)

1   stalk of young fresh celery – very finely sliced       (Optional)

Handful of baby spinach leaves – roughly shredded  (Optional)

Mint and parsley leaves – roughly chopped.    Reserve some leaves for final garnish.

Dressing

80 -  100 ml   light olive oil   (start with 80ml – add the other 20ml at the end if needed)

25 – 30 ml  red wine vinegar

1 tablespoon  white sugar

1 teaspoon sea salt – grind

Freshly ground black pepper – to your taste preference

1   teaspoon  ground cumin

½  teaspoon  English mustard powder (hot if you prefer)

1   teaspoon  curry powder

¼  teaspoon  nutmeg ground – or freshly grated if possible

¼  teaspoon  cinnamon ground

Options:

Handful of toasted pine nuts        and/or    some lemon  OR   lime zest    or wedges

Baby spinach leaves   OR     Baby Kale leaves

Method

Dressing

Whisk all dressing ingredients together in a jug to thoroughly dissolve.  Pour onto a large serving platter with a raised lip.

               Lentils

Bring a large saucepan of water to a rapid boil.

Place lentils into a sieve and thoroughly check for any discoloured lentils or small stones. 

Rinse lentils, swishing about thoroughly until water runs clear.

Place the lentils into saucepan of rapidly boiling water.  NEVER add salt to lentils during cooking.

Boil the lentils for 2 – 3 minutes only.  Don’t walk away – they cook very quickly.  Test a few to check they are tender but still retain some firmness.  Must not overcook or they turn to mush.

Pour them back into the sieve to drain and shake to remove excess water. Do not rinse again.

Tip cooked lentils into the dressing in the platter.

Mix well to coat the lentils with the salad dressing.

Add the remaining ingredients – currants, capers, onion, leaves etc and mix well

Allow to cool and soak up the dressing.  Can be served at the temperature you want – still a little warm or cooled to room temperature.
Add the reserved olive oil if needed.

Prior to serving – mix again and garnish as desired. 

                                                              Enjoy!      Colleen

Spring Chicken

Moist chicken dinner the family will love.  Be warned  there will be no left overs but it is a sneaky way to get the teenagers to eat veges. Another great dinner inspired by Delicious magazine.

Ingredients

100g risoni pasta
4 chicken marylands
1 tsp dried oregano
2 tbsp olive oil
50g unsalted butter
100g pancetta, diced
2 eschallots finely diced
2 cloves garlic finely chopped
1 tbs plain flour
1/2 cup white wine
300ml chicken stock
400g cannellini beans rinsed and drained
1 cup fresh or frozen peas
100ml thickened cream
2 tbs lemon juice
8 baby carrots, blanched
1 baby cos lettuce quartered

Pistou

2 garlic cloves
2 cups basil
1/2 cup fineley grated parmesan
1/4 cup evoo (extra virgin olive oil)

To make Pistou, combine garlic, basil and parmesan in a food processor with a good pinch of salt, whiz to combine ad then slowly add the oil with the motor running, in a steady stream, until it becomes a thick paste.  Set aside.

Preheat oven to 180 degrees C.
Cook the pasta in boiling salted water according to the directions on the packet.
Drain combine with a small amount of oil and set to one side.

Season the chicken with salt and pepper and sprinkle with oregano.
Heat the oil and cook chicken for 3-4 minutes until golden.  Arrange chicken on a baking dish and roast in the oven for 20-25 minutes until juices run clear.
Whilst the chicken is in the oven, place frypan back on the heat and add butter and pancetta cooking for 2-3 minutes, until slightly crisp.  Add eshalot and garlic stirring for one minute.
Stir in flour, wine and stock, bring to a summer.
Cook for 5-6 minutes until thickened.
Stir in cannellini beans, peas, cream, lemon juice, carrots and pasta.
Place lettuce on top and cook for 1-2 minutes until warmed through and lettuce starts to wilt.
Ladle onto individual plates top with chicken and a spoonful of pistou.


Delicious !
Mama Marmalade

Chocolate, Meringue and Berry Ice-Cream Temptress.

If you are looking for a wicked, delicious but super simple dessert for Valentine's Day - then this is the perfect temptation.

Once again, Nigella Lawson is responsible for tempting us with calories too good to refuse.

This decadent but simple dessert incorporates Liqueur, Dark Chocolate and ripe raspberries.

This is a NO-churn, NO ice-cream machine recipe.  

Almost no effort but lots of applause.

The addition of the liqueur and also the crushed meringues prevents the ice-cream from freezing solid, so, I am unable to suggest a Non-Liqueur option.

I bought strawberries instead of raspberries, this time, and although I scattered blueberries about the plate, it definitely needed the tang of raspberries – 

either fresh or a drizzled sauce or coulis. Fortunately Favourite Son returned from Sydney with a bottle of divine Raspberry Sauce – which I swiftly glooped all over the ‘Welcome Back’ dessert, and, as usual, plates were licked clean! Enjoy!

Serves 6 – 8 (delicate serves)

Preparation      15 minutes

Cooking            NIL

Freeze               8 hours – overnight

Serve                 5 minutes

Ingredients

300 ml    Thickened Cream

60 gram  Dark Chocolate (preferably 70% cocoa solids)

1   Tablespoon  (20ml)  Coffee Liqueur or Bundy Rum

90 – 100 gram packet of Meringue Nests (look like nests/cups, not domed triangle bites – too dry)

To Serve

250 gram fresh raspberries (preferably – or berries of your choice)

200 ml of Raspberry Sauce or Raspberry Coulis

100 ml of Thick chocolate sauce   (see Nigella’s recipe listed below) OR any good chocolate sauce

               NB   I did not need to use much of Nigella's Chocolate sauce – but your guests might like it as an option

Method

Line Loaf Tin (18x12x8cm approx) with double layer of clingwrap, ensuring the overhang will then cover the top of ice-cream later.

Chop the chocolate into quite small chunks and splinters (quickly so it does not melt/or get stolen)

Crush the meringues into very small crumbles (you can leave them in the packet to do this – just don’t be too heavy handed or the bag will pop and it will start snowing in your kitchen).

Whip cream until thick but still a little soft.

Fold the chopped chocolate and then the crumbled meringue into the cream.

Spoon the mixture into your prepared loaf tin.  Gently push down with a spatula to smooth top layer

Wrap and cover it completely with the clingwrap ensuring no air bubbles are trapped on top.

Then get some more clingwrap and completely wrap the entire loaf tin – just like a present – this will help prevent freezer burn on your precious dessert.

Place in freezer for 8 hours – overnight.

OPTION
You could also use some smaller Freezer-Proof, Airtight plastic lidded containers to freeze individual portions.
Just be sure the containers are freezer safe with a secure lid - as you don't want icy crystals to invade your dessert.  

To Serve

Unwrap the tin and peel plastic away from ice-cream. Use the overhang to lift it out.

Turn out onto a platter and decorate with berries. 

Drizzle some of the Raspberry Sauce and the Chocolate sauce(if you think so) (see below)

Serve remaining sauces separately in jugs for your guests to do with what they may.

Nigella’s Chocolate Sauce

250 ml     thickened cream

125 gram Dark Chocolate (70% cocoa solids) – very finely chopped

30  ml      Coffee Liqueur  or  Bundy Rum

Gently heat the cream and chocolate in a saucepan, whisking gently til the chocolate melts.  Do not boil. Gentle heat only.

Off the heat, gently whisk in the Liqueur.

Pour into a jug and whisk again if needed.

                                                                                          Enjoy!      Colleen

Focaccia

Impress your guests or family with this no fail focaccia.  Plus the extra dough makes the most amazing fried dough pillows as snacks or starters.  Thanks to Annabel Langbein for this scrumptious bread.  Easy enough for novice bread makers.

Ingredients



11/2 half cups warm water
11/2 teaspoon dry yeast granules or 1 sachet dry yeast
1 cup of cooked mashed potato
1/4 cup extra virgin olive oil
41/2 cups strong flour/bakers flour (I have used normal plain flour in times of need)
Plus extra flour for kneading.
2 teaspoon salt

Topping

1-2 tablespoons extra virgin olive oil
2 teaspoons fresh rosemary
1/2 teaspoon course salt

Method

Place warm water in a large bowl (or mix master with a dough hook), sprinkle yeast over the water and stand for 2 minutes to ensure yeast is active.
Mix in the potato with 1/4 cup of  oil.  Stir in the flour and salt, mix until it forms a ball.
Tip onto a floured board or bench and knead 30 times (or 3-4 minutes in a mixer with dough hook).
Return to an oiled bowl and cover with cling film. Place in a warm position for 3-4 hours or until it has nearly doubled in size.  Alternately you can place in the fridge to rise slowly overnight.

Preheat oven to 220 degrees C and place a pizza stone on middle shelf.
Divide dough in half and shape into a ball.  Line a tray with baking paper and then  stretch or flatten the ball into an oval or rectangular shape approx 25x20 cm.
Press dimples into the dough, drizzle with olive oil.  Sprinkle sea salt and rosemary leaves on top.

Now take the pizza stone from the oven, slide the baking paper with the dough on it off the tray and onto the preheated pizza stone.  Bake for 25 minutes until golden and when tapped has a hollow sound.

The second ball can be covered and stored in the fridge for up to 48 hours or frozen.

You can also use the spare dough to make delicious  fried dough pillows. Watch out for an upcoming blog showing how.





Mama Marmalade

Tomato, Basil and Parmesan Upside Down Pie

Completely delicious and fresh for a satisfying dinner on a hot summer night!  Once again Belinda Jeffery has provided the perfect flavour combination.  Even Wilbur, who will usually only eat vegetarian meals as long as they contain a little meat, voluntarily went back for seconds of this fresh ‘yumm’ pie.

And …   mine actually looked like the photo in Belinda Jeffery’s cookbook!     Hope yours does too!!

Serves 6

Preparation       20 minutes

Cooking           30 - 35 minutes

Cooling              5 minutes 

Ingredients

800 gram can crushed tomatoes – very well drained of juice (save for another day)

1 ½ cups (225 gram) Self-Raising Flour

½ teaspoon salt            (Belinda Jeffery uses 1 teaspoon)

1 ½ teaspoon English Mustard Powder (hot if preferred)  This is mild flavour - Reduce if you prefer

100 gram Parmesan – freshly grated.  Not essential to use Reggiano, Grana Padano is fine

50   gram Cheddar cheese – finely grated

100 gram unsalted butter, chilled and diced into chunks     (NB Belinda Jeffery uses 125 gram)

¼ red capsicum – very finely diced

2 eggs

1/3 cup (80 gram) milk

Tabasco sauce – couple of shakes – up to your taste preference

4 -6 medium size ripe Roma tomatoes – thinly sliced   – be sure to squeeze and remove moisture

Large handful of basil – finely shredded.  AND Reserve some small leaves to garnish the baked pie.

Pepper – a few fresh grinds

Options:  you could add a thin layer of caramelised or sauteed onions between tomato and cheese layer
 or   
could add some finely chopped black olives  or  finely diced sundried tomatoes to cheese layer

Method

Preheat oven 180 o Celsius.

Lightly grease 26 cm round ovenproof dish (not too shallow, nor too deep). 

Line base with baking paper.  VIP. Helps to remove the cooked pie later.

In food processor (or by hand) whiz the flour, salt and mustard together.

Add cheeses and whiz again just to combine.

Add butter and process till mixture resembles coarse breadcrumbs.

Mix the chopped capsicum through.

Tip mixture out of food processor and into a large bowl.

In a smaller bowl, whisk together the eggs, milk and pepper, Tabasco sauce.

Make a well in the middle of the cheese mixture and pour in the egg mix. 

Mix everything together and make a fairly stiff batter.

In pie dish – over baking paper- layer the thin slices of tomato in overlapping circles to cover base.

Next, spoon over the well-drained canned tomatoes to cover the fresh tomato layer.

Sprinkle with the shredded basil.

Dollop lots of spoonfuls of batter over the basil.  Then lightly join the blobs together either using the back of the spoon or by lightly patting together with floured fingertips. A few gaps are fine, as the batter mix will spread slightly during the cooking.  Try not to swirl the layers too much when joining.

Bake in prepared oven 30 -35 minutes, until topping is golden.  Test by inserting a thin skewer into the topping – when it comes out clean, pie is cooked.

Remove from oven.

Allow to sit for 5 minutes still in the pie dish on a cooling rack that is larger than the pie dish. This will help you invert the dish later.

Invert onto a serving platter.

To do this: Place a large enough platter upside down over the top of the pie dish – it will completely cover pie and need a few centimetres extra around dish as the cooked topping will now form the bottom of your plated-up pie.

If the pie dish is cool enough to handle, you can directly flip over and onto the platter

If the pie dish is still a bit too hot :

Using the cooling rack and the large platter a bit like a sandwich, quickly flip over.

Remove the pie dish carefully.  The baking paper should then come away smoothly from the sliced tomato layer when you carefully peel it away.

Mop up any stray juices from the platter and scatter the small basil leaves over the top of your pie.

Serve with a garden fresh green salad and maybe a slice of chunky fresh bread.

                                                                                      Enjoy!    Colleen

Chicken Prosciutto Rolls

Delicious moist chicken with a fragrant nutty, spinach filling – all rolled in crispy prosciutto. 

Another perfect Belinda Jeffery recipe.  I love serving it warm with lots of luscious vegies covering the plate.  Also a few months ago, I included this dish in my Diner en Blanc menu because of the lovely flavours and it could be eaten cold and was so easy to transport.  Definitely one to remember and include in an alfresco picnic or a hot summer’s day luncheon – and could work with so many salad combinations.

Serves  4.    Makes 2 chicken rolls - half per person.

Times   Times are approx. for a first attempt.  If familiar with techniques, prep times will be much faster.

Preparation 20 minutes plus 20 minutes    Chill 30 minutes   Cook 30 minutes   Cool down 15 minutes

Ingredients

2 large skinless chicken breast fillets. 

80 gram of herb and garlic cream cheese. (Boursin brand if available).

Option:  Make your own using some spreadable cream cheese, mixed with some very finely chopped garlic and herbs – add slowly for your taste preference -  and dash of salt.

2 handfuls of baby spinach leaves – stems removed

Pinenuts – toasted.  Cool before adding.   Not many – just to give some crunch, maybe 1/8 cup.

Some of the toasted pinenuts can be reserved for final garnish if desired

Salt and Pepper – to your taste.

10 - 12 large slices of prosciutto.  I trim a little of the fat off  - although Belinda Jeffery does not.

Method

Chicken: Place the 2 chicken fillets – boned side up facing you (and spaced apart  - because later the lower paper will assist you in rolling) -  between 2 pieces of baking paper and gently pound with a rolling pin until about 4 mm thick. 

Remove the upper paper from the top of the chicken, i.e. the boned side.

Spread the top of the chicken with the herb cheese.

Top with half of spinach leaves and a sprinkle of pine nuts. Reserve some nuts for garnish if desired.

Using the bottom paper as an aid (cut paper in half if necessary to do the 2 rolls separately), roll the chicken up like a jam roll – that means the longer edge of the rectangle is rolling over with the filling creating a spiral shape as it is being rolled up.  Keep rolling process as firm as you can.  The paper helps you keep it rolling firm – but not necessary to squeeze hard. Tuck any bits back in as you go.

Keep the formed chicken rolls in their baking paper to help maintain the rolled shape. Refrigerate whilst you get to work on the next step.  The chicken is raw.

For the Prosciutto wrapping layer:

On a large cutting board – put a piece of foil  large enough to later completely enclose one chicken roll onto the board and then cover the foil with same sized piece of baking paper. 

This step will be repeated for the second chicken roll .

From left to right, layer 4 – 6 slices of prosciutto with the long sides slightly overlapping on top (check against the length of your chicken roll to see how many slices you will need)

Halve the remaining spinach leaves because you will be repeating these processes for the second chicken roll. Set one half aside for the second chicken rolling process.

Using one of these halved spinach amounts - Place most of the spinach leaves in a row across prosciutto – top to bottom.

Unwrap one chicken roll and place on top of the spinach leaves so it sits across all prosciutto layers.

Cover with a few more spinach leaves.

Using the baking paper underneath the prosciutto layer as a guide, roll up the chicken in the prosciutto to make a neat parcel.  You need to roll it so you can see the slices of overlapped prosciutto covering the chicken. Then roll it so it is all encased in the baking paper.

Now roll the filled baking paper roll up in the foil to fully enclose it for the baking stage.  Twist the foil ends tightly to resemble a bon-bon. 

Repeat process for the second chicken roll.

Chill both rolls immediately upon wrapping with foil as chicken is still raw.  Chill min. 30 minutes.

Baking:

Preheat oven to 180 o C.

Using a baking tray with a narrow lip, sit the foil wrapped rolls apart and bake 30 minutes.

Although Belinda Jeffery does not say to do this – I unwrap the cooked rolls and return to the oven for 5 mins just to crisp up the prosciutto a little bit – up to you – unwrap the rolls and see what you prefer to do. 

You will need to re-wrap the baked rolls.

Remove from oven, still in the foil, and allow to rest and firm up for 10 – 15 minutes.

Unwrap the rolls, and with a sharp knife cut into rounds for serving. If you are transporting them or planning on serving cold later, an option could be to leave them wrapped until needed and slice later.

You can cut them into thin slices as I did for Diner en Blanc, but be careful not to go too thin or they will collapse and break apart.

Garnish with remaining toasted pine nuts if desired.

Serving Options

Delicious with salads. 

I have also served it warm with a serving of mixed warm grilled asparagus tossed with crisp green beans, charred slices of red capsicum, roasted pumpkin pieces, baby spinach leaves, herbs, toasted pine nuts and a teaspoon of remaining Boursin cheese melted through.

Belinda Jeffery suggests serving it with her sautéed yellow capsicums and basil.

                                           Enjoy!                                                     Colleen

Davidson Plum Jam

Davidson Plums are bush tucker that grow in the subtrobical rainforests of  Northern NSW and Far North Queensland.  It took me a little while to know how to make this extremely sour fruit palatable.  This gorgeous purple spread is tart and a perfect accompaniment with cheese, spread on toasted sourdough or poured over ice cream.  A friend recently used it to baste her Christmas ham.

 

 

Ingredients

1 kg Davidson Plums (yielded 885g pulp – pureed)
885g sugar
Several lemon myrtle leaves (optional)
1 tablespoon lemon juice

 

Method

 

Cut plums and remove the stones there are two per plum. Puree with a stick blender to break down the skin. Place plums in a heavy bottomed saucepan. Stir in the sugar, add the lemon myrtle and the lemon juice and cook at a high temperature for about 20 minutes.

Test as you would for jam by placing a small amount on a saucer in the freezer for a couple of minutes, remove and run a finger through the jam, if it separates and wrinkles it is ready.

Don't worry if it turns out too thin, you have just made Davidson Plum sauce instead.

Place into sterilised bottles and label.

 

 

 

 

 

 

 

 

 

 

Country goodness

 

Mama Marmalade

Salted Caramel Chocolate Tarts

Salted Caramel Chocolate Tart

Donna Hay is to blame for this recipe and the calories ingested.  I made these tarts as an alternative Christmas Day dessert for those family members not fussed on the traditional Pudding.  I know!! Such people exist - in my family!! So, after months of preparation and love using my witch's cauldron to produce Christmas Puddings to yearn for - I then turn around and create extra little some-things to tempt the darlings' tastebuds. (Cue violin music)

The original recipe states it serves 6 - but these tarts are SO rich and caramelly sweet - I cut them into quarters to serve and I think that next time I would bake them instead  in much smaller tartlet tins.

The tarts have a baked chocolate pastry shell filled with a very, very rich caramel centre, then topped with a thick Chocolate layer that is sprinkled with sea salt flakes (I decorated mine with edible rose petals for a festive touch and added the salt after I took the photo).  They disappeared too quickly for a second photo - sorry!

The selection of this recipe was due to specific challenges about my dessert options:
- special, festive occasion dessert, and wanted it to be served as an option to Christmas Pudding
- needed to be made the day before (or not at all!)
- was being transported in a cold esky for 2 hours so needed to withstand travelling bumps and heat - so creamy, eggy desserts would not be suitable. Packing the tartlets, still protected inside their tins, into individual lidded plastic boxes kept them intact and they survived the journey perfectly.

So although my pastry making resembled a playdough activity, the filling covered the untidy tartshells and was a great success!   

Serves 6   -   but I think 8 - 10 smaller tartlet tins would be better 

Time:               5  1/2  - 6 hours including minimum 4 hours pastry resting and cooling times.
          Pastry:  15 min prep, 1 hour rest, 15 min covering tins, 30 min rest, 20 min bake, 30min cool.
          Filling:   10 min prep, 10 min cooling.
          Choc:    10 min melting.   2 hours setting - minimum.    Then 5 mins for final presentation.

Additional Equipment:  
                   6 x 8 cm loose base tart shells      OR    8 - 10 smaller loose base tartlet tins 
                   food processor
                   Non-stick baking paper
                   Rolling pin
                   Blind baking weights      SEE: Notes below
Ingredients

      Pastry shells
1 cup (150g) plain flour - sifted.  PLUS   Extra flour for dusting surface to roll pastry later.
1/2 cup (50g) cocoa - sifted
1/2 cup (80g) icing sugar - sifted
125 gram butter - chopped  (I would reduce this to 120g as my baked shells were a little oily)
3 egg yolks  (Large but not XL size eggs)
1 teaspoon vanilla extract
1 tablespoon iced water

     Caramel filling
Original recipe stated -  1 cup (250 ml) Dulce de Leche  - thick caramel cooked milk   
- but I needed  2  cups  to fill the 6 tart shells    - SEE: Notes below

     Chocolate Layer
1/2 cup (125ml) pure cream
200 g good quality chocolate - chopped.  Original recipe stated dark but I used quality Milk chocolate
Tiniest, tiniest pinch of sea salt to mix into the chocolate mixture

     Decoration
Pinch of Sea Salt flakes for sprinkling.      Option:  Edible rose petals 

Method

     Pastry

Place the sifted flour, icing sugar and butter in food processor with dough blade and process until mixture resembles breadcrumbs. While motor is still running add the egg yolk, vanilla and chilled water.
Turn dough out onto a lightly floured surface and gently bring together.
  
Donna Hay says to flatten into one disk.    SEE:  Notes Below
Wrap the flattened pastry portions in plastic wrap and refrigerate for 1 hour.

Lightly grease your tartlet tins.
Remove pastry portions one at a time from fridge and roll each pastry out between 2 sheets of nonstick baking paper to 4mm thick.  Cut 6 x 12 cm rounds (or equivalent for smaller tins).  This is where mine resembled a kindy playdough project but I managed to make a pastry jigsaw to cover the tin.  (Was still good to eat!)

Trim the edges, prick base with a fork.  Place prepared tins onto an oven tray and refrigerate 30 minutes.

Preheat oven 180 o C.
Blindbake the pastry shells by lining cases with baking paper and filling with baking weights. SEE Note above.
Keeping tins on an oven tray,  Bake 10 mins, remove weights and paper then bake for a further 8 - 10 mins until cooked through.
Remove from oven and cool completely.

Donna Hay says to remove pastry carefully from tins.  I checked they could be loosened, then returned to tin for ease of handling.

     Filling
       
Divide the Dulce de Leche between the pastry tartlets to fill 3/4 full. Smooth.
Refrigerate 10 minutes.

    Chocolate Layer

Heat cream and melt chocolate and cream over a double boiler.  
(never let water or steam get into the chocolate mix - it will then go grainy and awful)
Option:  microwave in a clean pyrex bowl on ''Low"  for 10 seconds at a time until melted.  
Never microwave chocolate on a high temperature or for more than 10 seconds at a time. Burns easily.
Stir together well, add salt and remove from heat.
Spread mixture over top of each of the caramel filled tarts.  Smooth and refrigerate minimum of 2 hours.

    Decoration

Prior to serving, remove from tartlet tins.  Sprinkle tartlets with dash of salt and /or rose petals.

TIPS AND HINTS

Dulce de Leche.  

Essentially this is what Nanna made when she boiled tins of condensed milk to turn them into thick caramel milky goo.  Many a kitchen had an exploding tin redecorate the walls with caramel blobs.
You can buy the bottles of Dulce de Leche from delis and some cookbooks prefer the brands made from goat's milk, but that is up to your preference.
I used one bottle (1 think it was about 350 ml) of Deli bought Dulce de Leche for half the tartlets and 1 tin of caramelised condensed milk (approx 350 ml) for the remainder to test the difference.  
These was some left over, but still, I needed much more than the 1 cup described in the original recipe.
The condensed milk filling was probably a little paler and marginally less thick and perhaps slightly sweeter when you tasted it on it's own.  However, once added to the tart shell and smothered with the chocolate and sprinkled with the sea salt - the flavour difference, for me anyway, would be minimal, and a quarter of a tartlet was more than enough for me.  The key difference was the minor variation of colour and thickness. 
Obviously, there will be taste and texture variations between brands of bottled Dulce de Leche too. 
So, use the Deli bottled Dulce de Leche if it is a special occasion - but the tin is a reasonable option.

Pastry preparation

Due to the heat where I live, I divided the mix and then flattened into 3 separate disks (ie 1 small pastry portion for each of the 2 tartlet tins - if you are using the smaller tins option, then divide pastry accordingly.  I took this step to try and avoid the pastry overheating.  
The first time I attempted this recipe, I (being slow and clumsy) prepared all the tins at the same time and therefore struggled with melting gooey pastry. 
The smaller portions definitely make for easier pastry handling if you are not a pastry whizz.

My cooked pastry oozed a little bit too much oil from the butter, so I lightly dabbed with kitchen paper.

Blind Baking


Blind baking weights  - ceramic blind-baking beads or uncooked rice or dried beans - you can save                              this rice/beans to re-use for many future blind-baking procedures. 
Because the raw rice, uncooked beans will have dried out during the blind-bake, it cannot be later cooked as regular rice or beans - so needs to be stored and labelled separately ready for next time. 

Carrying and moving the tarlet tins

Placing tins on an oven tray makes moving them into refrigerator and also in and out of the oven easier. 


Hope you enjoy these indulgent chocolate tartlets (once a year!) and be sure to share with your friends

                                                                   Enjoy!     Colleen

Season's Greetings from the Feed Your Inner Cooks

Thank you for reading our recipe blog and we wish you and your families a Wonderfully Tasty and Happy Christmas 


May your cooking taste as wonderful as Belinda Jeffery's 

May your Christmas Day be as calm and effortless as Donna Hay  

May your guests' smiles be as beaming as Maggie Beer's

May you look as fabulous and unflustered as Nigella 

May the calories go to your darling Sister's (or skinny friend's) hips 

          and ...

May someone else wash up!   (anyone except Jamie Oliver - he spills stuff on the floor during his cooking videos)

Good Health,    

                       Contented Tummies

                                           Much Laughter

                                                          and   Safe Travelling

                      

We look forward to sharing more recipes with you in 2013 

                      Best Wishes 

                     The Feed Your Inner Cooks

  

                      PS - no doggie was hurt in the taking of this photo 
                           - just embarrassed and bemused.