Scones

June 14, 2011

Bake these scones for afternoon tea as a delightful treat…serve with raspberry jam, whipped cream and a steaming cup of tea!

Makes 12-15 scones (depending on thickness of dough when cut)

Ingredients

150ml-175ml milk
150ml cream
1 egg
3 cups self-raising flour
2 tbs caster sugar

Cream & jam, to serve

Preheat oven 200°C fan forced. Line large flat oven tray with baking paper.

Whisk 150ml milk, cream and egg together until well combined. Combine flour and sugar in a large bowl. Add milk mixture and stir gently to a soft dough, adding remaining milk if necessary. Turn onto a lightly floured surface and knead gently until dough comes together.

Press dough out to 2cm-thick. Cut scones from dough and place onto tray lined with baking paper, flat-side up. Press dough together gently and repeat using the remaining dough. Brush the tops with milk.

Bake 12-15 minutes until golden and well risen. Serve hot with jam and cream.

Masterchef Marion’s recipe is perfect for entree or serve as a tasty lunch with crusty bread and a leafy salad. To make soufflés in advance, cover at the end of the first bake and refrigerate for up to 1 day. To finish them off, preheat oven to 180°C and complete recipe.

Ingredients

Serves 6

Preparation: 50 mins

Cooking: 50 mins

50g butter, melted, plus extra, softened, to grease
375ml (1 ½ cups) milk
50g (1/3 cup) plain flour
5 eggs, separated
150g gruyère, finely grated
¼ cup finely chopped chives
125ml (½ cup) pouring cream
20g ( ¼ cup) finely grated parmesan

You’ll need 6 x 250ml (1-cup) ramekins.

Tomato Salad

500g cherry tomatoes, halved
80ml (1/3 cup) extra virgin olive oil
2 tsp balsamic vinegar
1 lemon, zested

Method:

Preheat oven to 180°C. Using a pastry brush, grease ramekins with softened butter, then line the base of each one with a round of baking paper.

Place milk in a small pan and bring almost to the boil over medium heat.

Meanwhile, melt butter in a separate pan over medium heat, then whisk in flour and cook, whisking, for 2 minutes or until thick. Remove pan from heat and gradually whisk in hot milk until smooth and combined. Return pan to medium heat and whisk for a further 2 minutes or until thick and smooth. Remove from heat and whisk in egg yolks, one at a time, until combined. Add gruyère and stir until melted, then stir in chives and 1 tsp salt until combined. Transfer to a large bowl.

Using an electric mixer, whisk egg whites to stiff peaks. Using a large metal spoon, fold one-third of the egg whites into cheese mixture to loosen, then gently fold in remaining egg whites until just combined.

Divide among ramekins, then place in a deep roasting pan. Pour in enough boiling water to reach halfway up the side of the ramekins. Bake on the centre shelf of the oven for 20 minutes or until tops are golden and a skewer inserted into soufflés comes out clean. Cool in pan for 5 minutes (soufflés will deflate).

Meanwhile, line an oven tray with baking paper. Carefully remove soufflés from pan. Using a butter knife, ease the soufflés away from the side of the ramekins, then carefully turn out onto the tray. Peel baking paper from base.

Combine cream and parmesan in a small bowl, then spoon over the top of each soufflé. Bake for 15 minutes or until golden and puffed.

Meanwhile, to make tomato salad, combine tomatoes, oil, vinegar and lemon zest in a bowl, then season with salt and pepper. Set aside.

Divide soufflés among plates, then spoon over tomato salad to serve.

A winner from Allegra McEvedy – this dish is so tasty and could easily be made without the chicken using vegetable stock for those who prefer. If you don’t have time (or the forethought!) to soak the borlotti beans and marinade the chicken overnight, it still works beautifully using a can of beans and cooking the chicken straight away. Serve with rice or couscous to soak up the delicious sauce.

Serves 4

Ingredients:

2 tbsp red wine vinegar
1 tbsp wholegrain mustard
1½ tbsp clear honey
½ teaspoon dried chilli flakes
2 cloves of garlic, chopped
¾ tsp fennel seeds
1 tsp dried oregano
2 bay leaves
3 tsp extra virgin olive oil
500g boneless chicken thighs, cut into large dice
120g dried borlotti beans (or 1 x 400g tin, drained, added at the same point in the recipe)
1 x 400g tin of chopped tomatoes
1 medium leek, thickly sliced and washed well
500ml chicken stock
1 heaped tbsp chopped sage
250g pumpkin, peeled and cut into 4cm dice
salt and pepper

Put the vinegar, mustard, honey, chilli, garlic, fennel seed, oregano, bay leaves and olive oil into a dish and roll the chicken around in it Put into the fridge to marinade overnight.(or prepare ready to cook immediately) At the same time, soak the borlotti beans overnight in plenty of cold water.

Next day, drain the borlotti, cover with fresh water and simmer until cooked – about 1½ hours. (or get your can of beans open and ready!)

When the beans are pretty much cooked, fry the chicken with the marinade in a dry, medium hot, heavy-bottomed saucepan – you don’t need any oil as it’s already in the marinade.

Cook for about 10 minutes, stirring occasionally; be careful about it catching on the bottom of the pan – caramelising good, burning bad.

Preheat the oven to 210C.

Add the tomatoes, leek, cooked drained beans, stock and sage to the chicken, stir well and simmer for about half an hour.

Roll the pumpkin cubes in a little olive oil and some seasoning, lay them out on a baking tray and roast in the preheated oven for about 25 minutes, shuffling them once – you want them to have a bit of colour.

Once the pumpkin is done turn the chicken off and stir the pumpkin into it. Add a generous splosh of great olive oil to finish – it’s even better the next day.

Republished due to several requests…I’ve made this easy Donna Hay  panna cotta recipe many times . Add some raspberries to the bottom of your glasses and sprinkle some muesli on top once set to make a Mother’s Day breakfast/brunch treat!

Ingredients:

1 teaspoon gelatine powder
2 tablespoons water
1 cup (250ml) buttermilk
1 cup (250ml) single cream
1/2 cup (80g) icing sugar
1 vanilla bean, split and seeds scraped
1 tablespoon honey
1 handful raspberries

Place the gelatine and water in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed.

Place the buttermilk, cream, sugar and vanilla bean and seeds in a saucepan over a medium heat and stir until the sugar is dissolved.

Add the gelatine and cook, stirring, for 2-3 minutes until the gelatine is dissolved. [NB Don’t overheat as the mix will curdle]

Strain and allow to cool completely.

Place 1 teaspoon of honey in the bases of 4 x 1/2 cup-capacity (125ml) glasses. Pour over the cream mixture and refrigerate for 2 hours or until set.

As I chopped these ingredients to make a soup I decided they would make a delicious pastie instead! Serve with some Persian feta and leafy green salad.

Makes 4-6 pasties

Ingredients:

for the pastry –

250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
125g cold butter, cubed
iced water

for the filling –

1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
extra virgin olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 carrot, finely chopped
500g butternut pumpkin, peeled, seeded and cut into 1.5cm cubes
250g dried small green lentils
1 sprig thyme
1 bay leaf

Method:

To make the pastry, Place the cumin and fennel seeds in a small frying pan and stir over a low heat until fragrant. Cool and finely chop with a knife.

To make the filling, rinse the lentils and put in a saucepan covered with water. Simmer for 20 minutes, or until lentils are cooked (make sure they aren’t too soft). Drain and set aside.

Heat oil in a large sauce pan over a medium heat. Add onion, carrot, garlic, bay leaf, thyme and pumpkin and the spice mixture and cook, stirring frequently, until the vegetables soften slightly.

Remove the thyme stalks and bay leaf. Add the lentils to the vegetables and mix gently to combine. Season to taste.

Divide the pastry into 4-6 round discs and roll our roughly. Put a good few spoonfuls of the vegetable and lentil mixture into one half of the pastry. Brush the edge with a little beaten egg and fold the pastry over so you encase the filling. Crimp the rimmed edge by pinching it together. Repeat the process with the remaining pastry discs and filling.

Put the pasties on a tray lined with baking paper. Brush with beaten egg and cook in the oven for 20 minutes.

Drizzle with Persian feta or home made chutney and serve with a green salad.

Incredibly easy these Masterchef cupcakes are light and fluffy. The orange flavour is subtle and delicate so even the children will like them!

Makes 12 cupcakes

Ingredients:

1 1/2 cups self-raising flour, sifted
1 cup caster sugar
125g unsalted butter, softened and chopped
2 tsp vanilla extract
1 orange, zested
2 eggs
2 tbsp milk
Silver balls and Smarties (optional), to decorate

for the cream cheese icing –

125g unsalted butter, softened and chopped
250g cream cheese, softened and chopped
1 orange, zested
2 cups icing sugar, sifted

Method:

Preheat oven to 180C. Line a 12-hole muffin pan with 12 paper cases.

Using an electric mixer, beat flour, sugar, butter, vanilla, orange zest, eggs and milk on low speed until combined.

Increase speed to medium-high and beat for a further 5 minutes or until light and fluffy.

Divide batter among paper cases and bake for 20 minutes or until golden and a skewer inserted into the centre comes out clean.

Stand for 5 minutes, then transfer to a wire rack to cool completely.

To make cream cheese icing –

Using an electric mixer, beat butter, cheese and orange zest until pale and doubled in volume, then, while beating, gradually add sugar.

If icing is a little soft, refrigerate for 15 minutes to firm. Spread on icing; decorate with balls and Smarties.

Sausage rolls

April 25, 2011

Yummy for a cool Autumn lunch or perfect party food, this Masterchef recipe is delicious, even with the ‘hidden’ vegetables!

Ingredients:

1 tbs unsalted butter
1 large carrot, peeled, grated
1 tbs olive oil
1 small brown onion, finely chopped
4 thyme sprigs
1 bay leaf
2 garlic cloves, crushed
350g beef mince
350g pork mince
1 tbs wild oregano
2 cups fresh breadcrumbs
2 x 375g packers Careme frozen puff pastry, thawed, halved
3 egg yolks, lightly whisked
Poppy and sesame seeds, to garnish
tomato or BBQ sauce, to serve

Method:

Preheat oven to 180°C.

Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth (or mash with a fork for slightly lumpier version). Season to taste. Set aside to cool completely.

Heat oil in frying pan over medium-high heat, then add onion, thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely.

Combine minces, ¼ cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25cm log. Place pastry sheet onto a floured work surface and roll to about 4mm thick. Slice each pastry sheet in half lengthways. Place the sausage log across the closest edge of a pastry sheet. Roll to enclose mixture until the two edges of the pastry meet, trim and discard excess pastry. Brush a little egg wash on the join to secure.

Place sausage rolls on a lined baking rack, brush with egg wash and sprinkle evenly with seeds. Repeat with remaining pastry. Cook in the oven for about 20 minutes or until golden and cooked through.

Slice rolls on an angle, about 2cm wide. Serve with either tomato or BBQ sauce.