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Fig, raspberry and ginger cake
A great fig should look like it’s just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. Yotam Ottolenghi I was rewarded for a chilly early morning visit to the markets this weekend with a bounty of fresh figs, raspberries, blueberries and strawberries from a stall holder who was desperate to sell her excess produce before closing time. Fresh figs are a special occasion treat at our place, and to have enough to use in baking a cake is a rarity. Rich and sweet and unctuous, with a sharp tang of raspberry and subtle heat of fresh ginger, the cake was perfect for afternoon tea on a sunny, but cool autumn afternoon. Makes one 20 cm cake (serves 8 – 10) 1 cup almond meal 1/4 cup self-raising flour 1/4 cup sugar 120 g butter, melted 2 tablespoons honey 1 teaspoon vanilla extract 2 teaspoons grated fresh ginger 3 eggs 4-6 fresh figs 60-80 g fresh raspberries thick cream and edible gold glitter, to serve Preheat oven to 175 C. Lightly grease the base and sides of a 20 cm spring-form tin. In a medium sized bowl combine the almond meal, flour and sugar. In a smaller bowl whisk together the melted butter, vanilla extract, ginger and eggs. Add the liquid to the dry ingredients and whisk together. Pour into the tin and gently tap the tin on the table to even the filling out. Trim the stems off the figs and slice in half. Place the figs, cut side up, around the outside of the cake, and then place the raspberries in the centre. Bake for 30 minutes until the cake is golden brown and a skewer inserted into the cake comes away clean. Take out of the oven and cool on a wire cake rack. Serve warm or at room temperature with thick cream. I sprinkled edible gold glitter over the cake (it can be found in cake decorating shops) but plain icing sugar would also look pretty. Keeps well for two or three days in an airtight container. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Oat, date and ginger slice
This slice is a little bit like a muesli bar for grown-ups. The sweetness of the dates and subtle heat of the ginger are a great combination. It made a delicious morning tea after an early morning visit to the markets to shop for fruit and vegetables for the week. There is a charming camaraderie among those of us who eschew a Saturday morning sleep-in for market shopping. Prepared with sturdy bags or trolleys and fortified with an espresso and perhaps a croissant, crisp, warm and buttery from the pastry stall, we examine the produce to find the best and freshest, banter lightly with the stall owners, and relish in knowledge that the prices are extraordinarily cheap and the quality wonderful. I also bought organic oats to use in this recipe, and used uncrystallised ginger, which is less sweet and has, I think, a little more warmth. It will keep well for several days in an air tight container, and is perfect with a cup of tea, or packed into a lunch box to counter the two o’clock slump. Makes 24 pieces 250 g dates, diced 1 cup water 180 g butter, softened 1 cup brown sugar 1 1/3 cups plain flour 3/4 teaspoon bicarbonate of soda 1/3 cup finely chopped uncrystallised ginger 1 1/2 cups rolled oats Preheat oven to 180 C. Lightly grease a 30 x 20 cm slice tin and line with silicon baking paper. Place the dates and water in a small saucepan and bring to the boil. Simmer for 10 – 15 minutes, until the water is absorbed and the dates soft. Set aside to cool slightly. In a medium sized bowl beat the butter and brown sugar together until soft and creamy. Fold in the flour and bicarbonate of soda until well mixed. Stir in the oats and ginger and mix until well combined. Divide the mixture in half. Press one half into the tin with your fingertips. Spread the date mixture evenly over the surface. Crumble the other half of the mixture over the top and spread out to cover, using your fingertips. Bake for 35 minutes until the top is golden. Cook on a wire rack and then cut into 24 pieces. Store in an airtight container for 3 – 5 days. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Cranberry and pecan sugar cookies
Sweet and tender and crumbly, these sugar cookies are based on what I think is a traditional American recipe – although there seems to be an almost endless variety of sugar cookie recipes available, both in recipe books and online. It is hard to say for certain the true provenance, although I did read that the recipe can be traced back to the mid 1700s in Nazareth Pennsylvania where German Protestant settlers created a cookie that came to be known as the Nazareth Sugar Cookie and which is the official cookie of the Commonwealth of Pennsylvania. But at their heart they all seem to be a rich, buttery biscuit, with either icing piped or sugar sprinkled on top. I wanted to try to develop a recipe based on this concept, because the other great thing about them is that the dough can be kept in the freezer and the cookies made to order when friends drop by for tea. So here is my take, using dried cranberries and pecan nuts (very American!) The basic biscuit mixture can be varied with a host of other flavours – ginger and chopped macadamia nuts; currants and orange zest; white chocolate buttons and pistachios; chopped dates and ginger; chopped glace apricots and lemon zest, are all delicious options. Makes 30 – 40 cookies 250 g butter, softened 2/3 cup soft icing mixture (confectioner’s sugar) 2 egg yolks 1 teaspoon vanilla extract pinch salt 2 cups plain flour 3/4 cup dried cranberries, cut in half 3/4 cup pecan nut pieces caster sugar, extra, for dusting In a medium sized mixing bowl beat the butter using an electric beater until soft and creamy. Add the sugar and continue beating until the mixture is well combined. Add the egg yolks, vanilla and salt, and mix well. Using a wooden spoon stir in the cranberries and pecans and then fold through the flour until a soft dough is formed. Wrap the dough in cling film and put in the refrigerator for about 30 minutes until it is quite firm. Divide the dough into two pieces and roll each one quickly into a fat sausage shape. You might need to dust your hands with a little extra flour to stop the mixture sticking to your hands or the bench top. Wrap tightly with more cling film and put back in the fridge for about an hour. At this point you can also put the dough into the freezer. It will keep well for three or four weeks, and you can whip up a batch whenever the mood strikes. When you are ready to make the cookies, preheat the oven to 165 C. Unwrap the dough, sprinkle with about 1 tablespoon caster sugar all over the outside, and, using a sharp knife cut into rounds and place about 1 cm apart on a baking sheet that you have lined with silicon paper. Cook for about 20 minutes, or until lightly golden. Cool on a wire rack and store in an airtight container. They will keep for 4 or 5 days. Printable version Cranberry and pecan sugar cookies Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Raspberry and hazelnut brownies
“Reader, I married him.” Jane Eyre My husband and I are soon to mark 25 years of marriage and one of the things I appreciate most about him is his unfailing support of my dreams and goals. He photographs most of the recipes for this blog in his spare time, and helps bring to life my food ideas. I could not do it without him. So this recipe is dedicated to him with my heartfelt thanks. Raspberries, Nutella and brownies are three things he loves, so this recipe, adapted from one in a magazine I picked up at the supermarket and read in the queue waiting for the checkout, is perfect for him. The brownies are super fudgy, but the raspberries bring just enough tartness to counter the richness of the chocolate. The addition of the toasted hazelnuts is mine, and I think the crunch and texture of the nuts adds something special. Use frozen berries in the brownies, but if fresh are in season they finish the brownies beautifully when scattered over the top. Makes 16 – 20 slices, depending on size. 4 eggs 1/2 teaspoon sea salt 2 cups Nutella 1 cup self-raising flour 1 cup frozen raspberries 1/2 cup hazelnuts 125 fresh raspberries Preheat oven to 180C (or 160C if fan-forced). Line a 28 cm x 19 cm shallow baking tray with silicon paper. Beat the eggs in an electric mixer on high speed for 8 – 10 minutes, until they are light and fluffy. While the eggs are beating place the hazelnuts in a single layer on a flat tray and toast in the oven for 5 -6 minutes. Take out of the oven and place on a tea towel. Wrap up the nuts and then rub vigorously with your hands to remove the skins. Roughly chop the nuts and set aside. In a small saucepan gently heat the Nutella until it is softened and a little runny. While still beating, add the Nutella to the egg mixture along with the salt, and beat for another minute. Fold in the flour and frozen raspberries. Pour into the baking tin and smooth the surface gently. Sprinkle over the toasted hazelnuts and bake in the oven for 35 – 40 minutes until firm. Cool in the tin before slicing into squares. The brownies are very gooey so have patience and don’t try to slice them when they are hot. Before serving scatter over some fresh raspberries. Fabulous with a dollop of thick cream and a cup of coffee. The brownies will keep in the fridge for a few days, but take out of the fridge about half an hour before serving so they can get to room temperature. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Vanilla and lavender biscuits
“The air was fragrant with a thousand trodden aromatic herbs, with fields of lavender, and with the brightest roses blushing in tufts all over the meadows. . . .” William Cullen Bryant I gathered a bunch of lavender late one afternoon a couple of weeks ago for my friend Claire. This spring our lavender plants have flowered profusely and their sweet fragrance has been ever present in our garden. I gave them to her when we met without knowing they were her favourite flower. She held the bunch in her hands and deeply breathed in the perfume, her face radiating pleasure. Claire is a beautiful woman, with light-filled eyes, a ready smile and a heart full of compassion and love for her family, her patients (she’s a palliative care nurse), her friends, and her God. She inspires me in so many ways, but particularly because she is truly present in every moment of her day, and joyfully exuberant in all she does. We laugh and cry together, share deeply from our hearts, and my life is richer because she is part of it. I created these vanilla and lavender biscuits today, taking time to enjoy and linger over every part of the experience; devising the recipe, mixing the dough, rolling and cutting out the heart shapes, baking them, icing and decorating them. They are sweetly fragrant, crisp and delicious, and perfect with tea in the afternoon. Whenever I make them I will think of my friend Claire; in fact, I think at our place they will be called Claire’s biscuits. I hope that you have a friend like Claire in your life, and that you are a friend like her to someone else. Makes about 24 125 g cultured butter 1/2 cup caster sugar 1 egg 1 teaspoon vanilla extract 2 cups plain flour zest of 1 lemon Icing: 1 cup icing sugar 60 g cultured butter juice of 1/2 – 1 lemon dried and fresh lavender flowers, to decorate. (I used lavender from our garden, as it is free of pesticides or other chemicals. If this is not the case for you, just use dried lavender flowers bought from the supermarket, or deli) Preheat oven to 160 C. Beat together the butter, sugar, vanilla and lemon zest until creamy. add the egg and beat until well combined. Add the flour in 2 batches and mix well until you have a soft dough. Flatten the dough into a disc, wrap in cling film and place in the refrigerator for 20 minutes to firm up. Roll out the dough between two sheets of baking paper until it is about 5 mm thick. Cut into heart shapes and place on a baking tray lined with silicon paper, with a little room between each biscuit. Gather up leftover dough and lightly re-roll it to use it all up. Bake for 15 – 20 minutes, or until lightly golden. Cool on a rack and when cold, ice and decorate. To make the icing combine the icing sugar, butter and enough lemon juice to make a smooth icing that is not too runny. Ice using a palette knife or piping bag and sprinkle over the lavender flowers to decorate. Will keep in an airtight container for 3 – 5 days.
Charred eggplant with capers
“Gleaming skin; a plump elongated shape: the eggplant is a vegetable you’d want to caress with your eyes and fingers, even if you didn’t know its luscious flavor.” ~ Roger Verge I cannot praise the delights of beautifully cooked eggplant more highly. The flesh is creamy and soft, and slightly smoky in flavour. And in this recipe the salty piquancy of pan fried capers and the earthy freshness of parsley bring even more joy to the palate. I made it as part of a mezze, but it stands alone as an addicitve vegetable accompaniment, or smashed onto toasted sourdough, or tossed through pasta or cous cous. As soon as we finished photographing this dish I found myself eating it straight from the bowl and had to be restrained from wolfing down the lot. Eggplant has a tendency to absorb an infinite amount of oil, but the way I have cooked it in this recipe allows for the fruity goodness of extra virgin olive oil to bless the eggplant without it being greasy or overpowering. Serves 4 as part of a mezze or as an accompaniment 800 g eggplant (aubergine) – about 2 medium sized80 ml good olive oil2 tablespoons capers2 tablespoons roughly chopped flat leaf parsleysea salt 800 g eggplant (aubergine) – about 2 medium sized 80 ml good olive oil 2 tablespoons capers 2 tablespoons roughly chopped flat leaf parsley sea salt Preheat oven to 180 C. Slice the eggplants into 1 cm slices. Pour the olive oil onto a large baking tray. Take each slice of eggplant and quickly coat both sides with the olive oil and then place in a single layer on the tray. Season well with sea salt and then bake for 35 – 40 minutes in the oven until golden brown and a little charred around the edges. Meanwhile heat a non-stick pan over high heat, and a splash of olive oil and quickly fry the capers until they are crispy. Drain on absorbent paper and set aside. When the eggplant is cooked carefully turn over once to lightly glaze with any of the remaining oil and then place in a serving dish. Sprinkle with the parsley and capers and serve hot, warm or at room temperature. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Carrots and beets and all the good things
It’s a lot harder to get people to ‘ooh’ and ‘aah’ over beets and carrots than it is to get them to ‘ooh’ and ‘aah’ over artichokes or asparagus, and I enjoy being able to take these humble, ‘lowbrow’ foodstuffs up a few notches and serve them with great exuberance. Charlie Trotter Hear, hear, Mr. Trotter! If you have followed my blog for even a little while you know that I love carrots – in fact, recipes featuring this delicious root vegetable are almost becoming a signature. This latest offering is a warm, rich, toasty version of a salad, with a creamy thickened yoghurt base, baby beets, lots of herbs and the crunch of almonds and pepitas. A meal on its own or a perfect accompaniment to slow roasted lamb. Serves 2 as a meal, or 4 as an accompaniment 500g Greek yogurt 2 long red chillis, finely chopped 1 bunch dill 5 tablespoons extra virgin olive oil 1 lemon 500g dutch carrots, peeled and trimmed 400g baby beetroots, cooked and peeled, or a 440 g tin of whole baby beetroots, well drained on paper towel 2 teaspoons cumin seeds 1/3 cup pepitas 1/3 cup roasted almonds, roughly chopped sea salt and freshly ground black pepper First of all make the thickened yoghurt. You can do this several hours ahead. Line a sieve with a piece of muslin and place the sieve into a medium sized bowl. Tip in the yogurt and leave in the fridge for 2 hrs to drain and thicken. Put the drained yogurt in a bowl and combine with the chilli, half of the dill (leaves only and roughly chopped), 2 tablespoons of the olive oil, and the the zest of the lemon. Preheat oven to 180 C. Toss the prepared carrots in 2 tablespoons of olive oil and 1 teaspoon of the cumin seeds. Season well with salt and pepper. Tip into a shallow roasting tray and roast for 20 minutes, or until the carrots are tender and cooked through. At the same time roast the pepitas for 5 – 10 minutes and then set aside. Cut the beets into wedges and toss in 3/4 tablespoon of oil with the remaining cumin seeds. When the carrots are cooked, remove from the oven to cool a little and start assembling the dish. Spread the yoghurt mixture on the bottom of the serving pate. Sprinkle over a few almonds and pepitas. Next add the beets, and a few of the remaining dill leaves. Then sprinkle over some more almonds and pepitas. Lay the carrots on top, and then scatter over the remaining almonds, pepitas and dill. Finally drizzle over a the remaining olive oil and a teaspoon of juice from the lemon and serve right away. Wine choice – Pinot gris. Music choice – Compassion (Nigel Westlake and Lior) And if this recipe does not pique your interest, or if it is warm an summery in your part of the world, rather than at the windy end of winter, dip into the carrot recipe archives for inspiration. This slideshow requires JavaScript. Spiced carrot and brown rice salad Carrot salad with coriander, chilli and sesame Honey glazed carrots Carrot cake Spiced carrot dip Spiced carrot and brown rice salad Carrot salad with coriander, chilli and sesame Honey glazed carrots Carrot cake Spiced carrot dip
Get stuffed: mushrooms, that is
I am a late comer to goat’s cheese, having been scarred by my first experience, which was an intensely smelly, fiercely flavoured french variety. However, I have been educating my palate to milder versions and now love a subtle, creamy, ash covered chevre. Mushrooms pair beautifully with it, as the cheese seems to enhance their earthy tones so this recipe is perfect to show off both. Fantastic as an accompaniment to grilled meat, or as part of a vegetarian feast, they are simple, quick and just delicious. 6 – 8 medium sized field mushrooms 2 tablespoons olive oil 2 tomatoes 1/2 cup flat leaf parsley, chopped 1/2 teaspoon dried chilli flakes sea salt and freshly cracked black pepper 50 – 80 g chevre (mild or full bodied, whichever is your preference) Preheat oven to 180C. Wipe the outside of the mushrooms with a piece of paper towel to remove any particles of dirt and then brush with a little of the olive oil. Place on a baking tray lined with silicon paper. Scoop out the seeds and pulp of the tomato and discard. Finely dice the tomato flesh. Combine the tomatoes, parsley, the remaining olive oil and chilli flakes in a small bowl. Season well with salt an pepper. Spoon the tomato mixture into the mushrooms. Finely chop the chevre and place small pieces among the tomato mixture. Bake in the oven for 15 – 20 minutes. Serve hot, warm or at room temperature. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Patatas puttanesca: a series of fortunate events
‘Puttanesca.’ It’s an Italian sauce for pasta. All we need to do is sauté olives, capers, anchovies, garlic, chopped parsley, and tomatoes together in a pot, and prepare spaghetti to go with it.” Klaus Baudelaire When my children were younger we read Lemony Snicket’s A Series of Unfortunate Events, relishing every page, enthralled by the Baudelaire orphans and their deliciously dreadful uncle, Count Olaf. The making of pasta puttanesca for a dinner party for their uncle and his friends (rather than the roast beef he had requested), and the ensuing explosive scene was a highlight, especially their father’s dramatic rendition of the hysterical Olaf – “Roast beef!! I ordered roast beef!!” This recipe is a riff on the traditional pasta puttanesca, using new potatoes and sun dried tomatoes, rather than fresh. It is packed with chilli and salty capers, parsley and olives – not for the faint hearted! It came about because I found organic sun-dried tomatoes at my local fruit shop, and although a somewhat dated ingredient, they are so rich and full of flavour when truly dried in the sun and not treated with any preservatives that I had to revive them in this recipe. Serves 4 – 6 1 kg small new potatoes 6 – 8 sun dried tomatoes 1 tablespoon capers 1 long fresh red chilli, finely chopped 1 teaspoon dried chilli flakes 6 – 8 kalamata olives, sliced 1 tablespoon finely chopped parsley 2 tablespoon olive oil salt and pepper Preheat oven to 180 C. Place the potatoes in a shallow oven tray. Drizzle with 1 tablespoon of olive oil, season with salt and pepper and roast for 20- 30 minutes until cooked through. It depends a little on the size of your potatoes how long this will take. They need to be soft when skewered with a sharp knife, but not crispy on the outside as a normal roasted potato would be. Slice the tomatoes into small pieces and place in a small bowl. Just cover with boiling water and set aside for 10 minutes to soften. While the potatoes are cooking heat the remaining oil in a frying pan that is large enough to hold the potatoes. Toss in the capers and cook for a minute. Add the chilli, chilli flakes olives and parsley and cook for another minute. Lower the heat and add the tomatoes and their soaking liquid. Cook until almost all the liquid is evaporated. Check the seasoning and adjust with more salt and pepper if needed and then set aside. When the potatoes are done add them to the pan and toss them carefully so they are covered with the tomato mixture. Serve hot or warm. Great as part of a tapas selection, or served for dinner with grilled beef and a crisp salad. Pass more dried chilli flakes for those who like extra heat.