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Cherry tomato tarts with mascarpone and herbs
It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. Lewis Grizzard For my friends in the northern hemisphere winter is ended and spring is bringing with it the promise of picnics, long sunshine filled days and new season fruits and vegetables – asparagus, baby peas, tiny new potatoes and strawberries. I’m sitting here listening to rain on the roof, recovering from a particularly nasty virus, feeling the unaccustomed chill of autumn in the air and contemplating all the things I love about winter; snuggling under the blankets at night, soup for dinner, sipping steaming hot chocolate, and sitting in front of the fire drinking a glass of red wine and watching the flames. Cooking is so different in the winter; the seasonal ingredients respond to long, slow cooking and have a richness that warms from the inside. I love creating recipes with winter fruits, vegetables and spices, making casseroles, pies, and tasty puddings. But before I let go of light, summery food I wanted to make these delicious roasted cherry tomato tarts – a last taste of summer for me, and perhaps, a first taste of spring for my friends. They would be perfect for a springtime picnic, and they are still delicious in my world, to show off the last of the summer’s tomatoes. I hope you enjoy with a salad of soft herbs and peppery rocket. Makes 8 tarts 2 sheets frozen shortcrust pastry 250 g mascarpone 750 g mixed cherry tomatoes olive oil sea salt and black pepper 1 teaspoon dried oregano 1 teaspoon raw caster sugar 4 tablespoons finely chopped fresh herbs Preheat oven to 180 C. Cut 8 rounds of pastry, 10 cm in diameter from the 2 pastry sheets. Prick all over with a fork, place on a baking tray lined with non-stick baking paper and bake in the oven until lightly browned and crisp. Take out of the oven and cool to room temperature. Slice the tomatoes in half and place sliced side up on a baking tray lined with non-stick baking paper. Drizzle with about 1 tablespoon of olive oil, season well with salt and pepper, and sprinkle with the dried oregano and sugar. Cook in the oven at the same time as the pastry, but for 25 minutes, until the tomatoes are soft, and look a bit shrunken and wrinkled. Take out of the oven and cool slightly. When ready to serve spread about 1 tablespoon of the mascarpone on each pastry round and top with the tomatoes. Scatter over the herbs and serve.
Tomato, basil and prosciutto on sourdough (or, sort of BLT)
Hot summer’s day, vine ripened tomatoes, basil explosion in the vegetable garden and a loaf of fresh sourdough. All the elements were aligned in our house today to make this oh, so simple, but so delicious lunch. It’s nothing more than really lovely tomatoes gently roasted with a little olive oil, salt, pepper, garlic and thyme squashed onto toasted sourdough. Sprinkle over some fresh basil leaves and a slice or two of paper thin prosciutto and it’s ready to eat. Miss 12 is a passionate tomato lover and declared that she could have eaten the whole pan of them with no difficulty at all. We remarked that if one is to have a long term food weakness, then tomatoes is a much healthier option than chocolate ice cream or cheese! Serve this up for your family for lunch and watch it disappear. I’ve given quantities for 2 people but it is easy to double or even triple the recipe to feed a crowd. Serves 2 4 slices of a chewy sour dough bread 8 – 10 truss tomatoes (bigger than cherry tomatoes but smaller than a regular tomato was the size I used. If all you can find are cherry tomatoes, then just use double the amount) 1 tablespoon olive oil sea salt and black pepper 4 sprigs thyme 2 whole cloves of garlic, unpeeled handful of fresh basil leaves 4 slices paper thin prosciutto Preheat oven to 180C. Place the tomatoes in a shallow roasting tray and drizzle over the olive oil. season with sea salt and black pepper and tuck the thyme sprigs and garlic cloves in around the tomatoes. Roast for about 15-20 minutes until the tomatoes are soft, but not collapsed. Meanwhile toast the bread in a griddle pan. Place 2 slices on each plate and then gently rub the top of each slice with one of the roasted garlic cloves, after cutting it in half. A wonderful aroma will fill the kitchen as the warm garlic meets the toasted bread. Place 2 plump tomatoes on each piece of bread and scatter over some basil leaves. Place the prosciutto on the side and drizzle over any of the juices from the tomato pan. Eat straight away. It will be messy, but worth it. 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
Apple crumble – made with love
Simple food does not always mean quick to prepare, cook and serve. Simple food for me, is a celebration of natural flavours, seasonal produce, a lack of artifice and loads of love. This apple crumble takes some time to prepare – the apples are peeled, cored and sliced by hand before gently stewing – but the result is worth the time it takes. Granny Smith apples are the best choice with their tartness a real asset when made into a crumble, with its crunchy, sweet topping. There are most likely hundreds of crumble recipes, but this one is our family’s favourite. No rolled oats, no cinnamon, no almonds; just butter, flour, brown sugar and vanilla. With autumn weather bringing cool, crisp mornings, and the daylight hours shortening, the season for warm puddings is at hand. There would be a riot at our place if apple crumble was not accompanied by custard, but it’s also great with just a bit of cream or vanilla ice cream. Serves 6 1 kg Granny Smith apples juice of 1 lemon 1/3 cup sugar 1/4 cup water 100 g chilled butter, cut into small cubes 3/4 cup self-raising flour 1/2 cup brown sugar 1 teaspoon vanilla pinch salt To make the apples, peel, core and slice each apple into 8 pieces. Place in a medium saucepan with the lemon juice, sugar and water and simmer gently for about 8 – 10 minutes, or until the apples are soft but some still hold their shape. Put into a shallow, ovenproof dish. I use a rectangular enamel dish I picked up somewhere and I love its old-fashioned look. When the apples are done, preheat the oven to 180 C. To make the crumble, place all the ingredients into a food processor and process until the mixture looks like fine breadcrumbs. Spread the topping over the apples and place in the oven for 25 – 30 minutes, until the crumble topping is golden brown and crisp. Apple crumble is best served straight from the oven, but is also very good when warm.
Sesame snaps – a snappy snack
This treat is very easy to make and although not something to eat every day, it satisfies the occasional (or frequent) cravings we all have for sweet things. It’s quite nutty in flavour because of all the sesame seeds. It’s also gluten free, so great to take to a party if you or someone in your family is a coeliac or eats gluten free. I like a small piece with a cup of tea, or with nuts and dried fruit as a snack. Because it involves making a caramel with sugar, I wouldn’t let young children make it, although my kids, when they were smaller, were fascinated by the process of sugar turning into caramel. Enjoy! Makes about 24 pieces (around 3 cm square) 1 cup caster sugar 100g sesame seeds Put the sugar into a small saucepan over a low heat. Do not stir but swirl the pan occasionally until the sugar melts and turns a golden caramel colour. Using a metal spoon, stir through the sesame seeds until they are well mixed in. Quickly tip out onto a metal tray lined with silicon paper and smooth out to about 3 mm thick with a palette knife. When cold, break into irregular pieces and store in an air tight 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
Apple, lime and cinnamon water
Oh, to be in Queensland in the springtime. Warm days; long, sunny afternoons fading to soft twilight; jacarandas smudging the landscape with purple; and the garden full of new growth. I wanted to make some fruit waters as a refreshing alternative to soft drink and this combination is one that I love. The apple, cinnamon and lime add subtle flavour and fragrance to the water and the jug can be topped up whenever needed with more water and ice. You could also try lemon, mint and finely sliced fresh ginger; or blueberries, strawberries and a vanilla bean. Perfect for a lazy Sunday afternoon! Makes at least 2 litres 1 Pink Lady apple 1 lime 1 cinnamon quill Large jug of water, with ice Chop the apple in half, then in quarters and carefully cut out the core. Slice into wedges. Slice the cheeks off the lime. Fill the jug with water and ice and add the apple slices, lime and cinnamon quill. Leave to sit for about 15 minutes for the fruit to begin imparting flavour into the water. Top up the jug as needed with more water and ice. Enjoy! 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
Lime and ginger cheesecake
Today, to finish our long weekend in style, I made this lime and ginger cheesecake – my take on the classic recipe made with cream cheese, condensed milk and lemon juice. What makes this recipe a bit different is the use of ginger biscuits and pecan nuts in the crumb crust, which adds a little bit of spicy heat in contrast to the sweet filling. It’s such a simple recipe and a great one for kids to try when they first start cooking, because a good result is almost guaranteed, and no baking or using a stove is necessary. All three of my kids made it successfully when they were around 10. I was also really excited recently to find some gluten free ginger nut biscuits that tasted fantastic (there’s still a lot of gluten free, wheat free, dairy free, taste free products out there, unfortunately) at my local supermarket. When there is a coeliac in the family, dessert making becomes quite challenging, and I am always on the lookout for ways to adapt dessert recipes to suit those who need to eat gluten free. When combined with pecan nuts and melted butter these biscuits make a really good crumb crust for pies and cheesecakes, and they are now a staple at our place. If you don’t need to eat gluten free, just use regular ginger nut biscuits. Serves 10 – 12 150 g ginger nut biscuits 75 g pecan nuts 100 g butter, melted 250 g cream cheese, at room temperature 395 g tin of condensed milk grated zest and juice of 2 medium limes extra strips of lime zest for garnish In a food processor, process the biscuits, pecan nuts and butter until they form a coarse crumb. Press into the base of a 22 cm round spring form tin that has been lightly greased with a little extra butter. Put in the refrigerator to set while you make the filling. In a medium sized bowl beat together the cream cheese, lime zest and condensed milk until very smooth. Gradually beat in the lime juice, a little at a time. Pour the filling into the tin and smooth the top with a spatula. There will be little flakes of lime zest visible all through the filling, promising bursts of tanginess in every mouthful. Return to the refrigerator and chill for at least an hour. Just before serving sprinkle the top of the cheesecake with some strips of lime zest. I went nuts because we have a lime tree that is bearing prolifically, but even a small pile of zest in the middle of the cheesecake looks very pretty. The cheesecake will keep for a couple of days, covered, in the fridge. Printable version: Lime and ginger cheesecake
Granola – breakfast bliss
When I decided to make my own granola I looked at lots of recipes and found several that I liked, but they all seemed far too sweet for my taste, so I made up my own recipe that was loosely based on one by David Lebowitz via Nigella Lawson via Andy Fairfield with a large twist of me. It is full of nuts and dried fruit – so not really low in fat or sugar – but has lots of goodness, energy and fibre. A smallish serve with Greek yoghurt and some sliced banana or fresh berries is a fabulous breakfast and will sustain all morning. 4 1/2 cups rolled oats 150g whole almonds, roughly chopped 130g pecan nuts, chopped into small pieces 1/2 cup shredded coconut 1/2 cup sunflower seeds 1/2 cup sesame seeds 2 teaspoons ground cinnamon 1 teaspoon ginger 1/2 teaspoon sea salt 1/3 cup honey 1/3 cup brown sugar 1/4 cup butter 2 cups dried fruit – your favourites. I used cranberries, apricots and sultanas in equal measure Preheat oven to 160C. In a large mixing bowl stir together the oats, almonds, pecans, sunflower seeds, sesame seeds, spices and salt. In a small saucepan combine the butter, honey and brown sugar and cook gently over a low heat until the butter is melted. Pour the mixture over the oats and with a large spoon stir until the oats are well coated with the mixture. Turn onto a large baking tray, which has been lightly brushed with vegetable oil, and spread out until the mixture is a quite thin layer. Bake in the oven for 30 minutes, turning the mixture every 5 -6 minutes, until golden brown. Don’t be afraid to let the mixture turn quite dark – just shy of burning. It gives the granola great crunch and a caramel twist to the nuts. Cool completely, and turn into a large bowl. Stir through the dried fruit, and store 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
Caramel apples with rosemary
Our annual pilgrimage to the Granite Belt for New Year’s always inspires me to cook, as our dear friends who live there love food, own a winery, and are great fun to be with. The area is the main stone fruit and apple growing area in Queensland, and so apples, plums, peaches and cherries are all on offer from orchard stalls. This recipe brings together caramel and apples, with the earthy aromas of rosemary, which add savoury notes to the overt sweetness of the dish. They must be eaten hot, when the caramel is at its most unctuous and the apples soft, yet holding their shape, and are excellent on their own or with thin cream or vanilla ice cream on top. Serves 4 4 large, red eating apples (Pink Lady would be my first choice) 2/3 cup caster sugar juice of 1 lemon 60g butter 7cm piece of fresh rosemary sea salt Core, halve, and slice the apples into wedges (8 per apple) and put into a bowl with the lemon juice. Toss to cover the apples and prevent them from browning. Heat the butter in a large, non-stick frying pan over a medium heat until it starts to bubble. Tumble in the apples and the rosemary and add a tiny pinch of salt. Sprinkle over the sugar and cook until the apples are soft but still holding their shape and the caramel a dark golden brown. Remove the rosemary and serve immediately with the caramel poured over the apples. 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
Tangelos and oranges with lime and vanilla syrup
Tangelos have a short season which makes them all the sweeter, to me, at least. I just love the intense citrus taste that is like an orange, and like a mandarine, but also uniquely tangelo. I’m salivating even as I write this. When I made this ultra simple dish, I wanted to celebrate the beauty of fruit in season – so I simply segmented the tangelos and oranges and then drizzled over a simple little sugar syrup infused with vanilla and lime, just enough to add subtle flavour but not to overwhelm. My dad used to love to eat any fruit that had been cut up for him, and we ate this dish after Sunday lunch and thought of him. I also think a small serve of this dish on the side of a panna cotta would make a classy dessert for a casual dinner party. My middle son, who is a very good cook, suggested that a sprinkling of micro basil over the top would also be a nice touch. (He loves the fancy styling of contemporary chefs, and often rates my plating skill) Serves 4 3 tangelos, peeled and any stray bits of pith peeled off 3 navel oranges, peeled and segmented with a very sharp knife 1 large, juicy lime 1 vanilla bean, split and seeds removed 1/2 cup caster sugar 3/4 cup water Place the sugar, water, vanilla bean and seeds in a small pan and bring to the boil. Boil for 2 minutes and then take off the heat to cool. Place the tangelos and mandarines on a serving plate. Zest the lime and add to the syrup along with its juice. Take out the vanilla bean, and put it aside to dry. You can then add it to a container of sugar and it will become headily vanilla scented. Spoon the syrup over the fruit and let sit for about 15 minutes before serving, to let the flavours meld. Serve on its own, or with panna cotta, or on pavlova, or with yoghurt for breakfast. Endless possibilities!
Instant raspberry gelato
Truly, this gelato takes less than five minutes to make and tastes absolutely amazing. Raspberries, along with peas are, in the words of Jennifer Paterson of Two Fat Ladies fame, the true successes of the frozen food world. When combined with just a little icing sugar, the juice of a lime and a touch of cream, they are transformed into this gorgeous gelato. It only needs a few fresh berries, or some grated white chocolate or toasted coconut to create a dessert to win you rapturous praise from your friends and family. You can make it up to an hour ahead of when you need it and keep in the freezer, or just whizz it up after dinner and eat right away. Serves 4 – 6 500g frozen raspberries juice of 1 lime 3 tablespoons icing sugar 3/4 cup thickened cream Put the raspberries, lime juice and icing sugar in a food processor and process until the raspberries look like ruby red grains of wet sand. Pour in the cream and continue to process until the gelato is smooth and the cream well combined. Scoop into bowls and serve topped with grated white chocolate, or toasted coconut, or a few fresh berries. If you want to make ahead of time it will keep in the freezer for about an hour before losing its creamy, soft texture. 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
Poached rhubarb and raspberries
Rhubarb has a reputation for being sour or stringy or just plain yukky. But it is the most gorgeous thing and this way of preparing it, gently poached with vanilla and with the addition of bright, tangy raspberries, is one of the best ways to experience what rhubarb is all about. It is really important not to overcook it – when poached it should still hold its shape. I like to serve it with greek yoghurt and toasted brioche, but it is also fabulous on meusli for breakfast or used as a base for a truly oustanding crumble. Serves 4 1 bunch rhubarb 1 vanilla bean 100g caser sugar 1 punnet fresh raspberries (or 300g frozen raspberries) 1 orange toasted brioche and thick greek yoghurt, to serve Wash the rhubarb and then cut into 5 cm lengths. Place in a medium saucepan. Split the vanilla bean in half and carefully scrape out the seeds. Put the bean and the seeds into the saucepan, along with the sugar, and the zest and juice of the orange. Cover the saucepan and simmer gently until the rhubarb is soft but still holding its shape. Take off the heat and add the raspberries. Stir very gently and then leave to cool. serve warm or at room temperature with thick greek yoghurt and toasted brioche. 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
Hazel Warren’s Anzac Biscuits
Anzac Day (25th April) was a special occasion this year for many Australians and New Zealanders because it was the centenary of the landing at Gallipoli in Turkey during the First World War, a defining campaign, although ultimately unsuccessful. My working life has been closely tied to commemorative activities related to the First World War, and so the last few weeks have been especially busy. My youngest participated in the Anzac Day march and service in our local area, playing in the Kenmore High band that led the march, and these photos were ones that I took on the day. It was moving and emotional experience, and I loved meeting some veterans and their families and hearing their stories. I was particularly taken with a distinguished naval veteran who insisted that his wife be included in his photo because “she is more decorated than me”. She was wearing a single medal, and although she did not say so, my thought is that she must have been part of the resistance movement during the Second World War. All she and her husband would say is that the President of France thought she did a very good job in the war. Our family traditionally makes Anzac biscuits on Anzac Day and uses my mother-in-law’s recipe. People are generally devoted to either chewy or crunchy Anzac biscuits and my husband’s family are passionate crunchy advocates. For them there is no other way. I don’t mind a chewy Anzac biscuit, but also love the crunchy variety. What was interesting to me is that a tea towel I purchased to use as a table runner in the lead up to Anzac Day, with a recipe for Anzac biscuits printed on it from an historic cookbook, replicated Hazel’s recipe exactly. So maybe the original Anzac biscuits were meant to be crunchy! Your thoughts welcome on the crunchy versus chewy Anzac biscuits debate. Don’t save these just for Anzac Day, and if they are new to you, try them out. They keep very well, and are great with a cup of tea or a glass of icy cold milk. Makes about 24 biscuits 1 cup rolled oats 1 cup plain flour 3/4 cup desiccated coconut 3/4 cup sugar 1 teaspoon bicarbonate of soda 2 tablespoons boiling water 125 g butter 2 tablespoons golden syrup Preheat oven to 160 C. Line 2 large baking trays with silicon paper. In a small saucepan melt the butter and golden syrup together. In a large bowl combine the oats, flour, coconut and sugar and mix well. Combine the boiling water and bicarbonate of soda in a small dish and immediately tip into the melted butter and golden syrup. It should foam up a little. Pour into the dry ingredients and mix well. Roll spoonfuls of the mixture into walnut sized balls and place well apart on the baking trays, as they will spread as they bake. Bake for about 20 minutes until they are golden brown. Take out of the oven and carefully transfer to a wire rack to cool. When they are completely cold store in an airtight container. Will keep for at least a week, if they last that long.