Saturday, 9 June 2012

Farmers Market Baked Mushrooms

Farmers Market Baked Mushrooms

Makes 4

4 large flat mushrooms
4 tbs basil pesto
medium piece of feta cheese
6 slices of prosciutto
olive oil
4 roma tomatoes
1 medium-large red capsicum
1 onion
2 cloves garlic
1 zucchini
cracked pepper

1. Preheat oven to 180˚C
2. Roast the capsicum over the flame of a gas stove, or place under a grill for 6-8 minutes until skin is black and blistered.  Scrape off the skin with a butter knife, if it doesn't come off easily place the capsicum in a plastic bag for a few minutes and try again.
3. Heat some olive oil in a fry pan, add chopped onion and soften.
4. Add chopped roast capsicum, finely chopped garlic, finely chopped zucchini (you could grate it) and chopped tomato.  Cook until all softened and combined.  Finish with cracked pepper to taste.
5. Remove the stems from the mushroom cups and lightly oil both sides before placing them top down in a baking tray.
6. To compile; spread the pesto over the mushroom, crumble the feta cheese over, spoon the tomato and capsicum mix on and then lay the prosciutto over the top.
7. Bake in the oven for 15 to 20 minutes.  (It took 20 mins in a conventional oven)

Serving suggestion: Serve with fresh bread lightly grilled and brushed with a good quality olive oil.

Sunday, 8 April 2012

Fig and Ginger Biscuits

Fig and Ginger Biscuits
Gluten, Nut and Dairy Free

For Morag and Jen

3 egg whites
1/2 cup caster sugar
1 cup of plain gluten free flour*
125g crystallised ginger - chopped into large chunks**
125g dried figs - chopped into large chunks**

1. Preheat oven to 180˚C.
2. Beat egg whites with an electric beater until soft peaks form.
3. Add sugar gradually, beat until sugar is dissolved.
4. Fold in sifted flour and fig and ginger pieces.
5. Gently spread into a lined loaf tin (25cm x 8cm)
6. Bake at 180˚C for 30 minutes.
7. Allow to cool and wrap in aluminium foil and rest in fridge for 2 days.

8. Preheat the over to 150
9. Slice loaf into wafer thin slices using a serrated bread knife and lay flat on a baking tray.
10. Bake in the oven for 15-20 minutes until crisp.

Store in an airtight container

* You can use plain (wheat) flour if you do not need the biscuits to be gluten free.
** Any crystallised or dried fruits will work, almonds also work well.

῀ This recipe works best if you can leave the loaf to rest for a couple of days, but does work if rested over night.

Monday, 27 February 2012

Una Clafoutis alla Francesca

Una Clafoutis alla Francesca
(Serves 8) Gluten Free

1 large tin of fruits (aprox. 400g)*
3/4 cup of sugar
2 tbs plain flour**
300g full fat sour cream
2 whole eggs
1tsp vanilla extract
cinnamon sugar to sprinkle

*I've used mixed berries here, stone fruits and pears also work well
**You can substitute for plain gluten free flour without affecting the taste or consistency

1. Preheat the oven to 180˚C
2. Pour the fruits over the base of a pie dish.
2. Combine the sugar, flour, sour cream, eggs and vanilla in a large bowl, whisk until a smooth batter forms.
3. Pour the batter over the fruits gently.
4. Bake for 30 minutes covered with foil, remove foil and bake for a further 30 minutes, or until firm.  
5. Remove from the oven and sprinkle with cinnamon sugar while hot.

Monday, 13 February 2012

Turkish Delight Brownies

Turkish Delight Brownies
(Makes 16)
To one of my dearest friends, happy Valentines day.

185g dark chocolate chopped
125g butter chopped
2 eggs, lightly beaten
1 cup caster sugar
1 tsp vanilla extract
1 cup plain flour
2x35g Fry's Turkish Delight Bar 

1. Preheat oven to 160˚C fan forced (180˚C otherwise) and line a 20cm square tin with baking paper
2. Place chocolate and butter in a bowl and melt over a pot of boiling water.
3. Remove from heat and stir in the sugar, egg and vanilla (be sure to let the chocolate cool first to avoid cooking the eggs). 
4. Fold in the flour, the mix should be very thick.
5. Pour the mix into the tin.  
6. Cut up the Turkish delight into pieces and poke it into the mix and smooth the mix back over the top.
7. Bake for 20-25 minutes. It should still be wobbly when you take it out of the oven, it will set as it cools.

Saturday, 11 February 2012

Mini Prosciutto and Goat's Cheese Frittatas

Mini Prosciutto and Goat's Cheese Frittatas
(makes 36)
A great gluten free recipe for picnics or entertaining.

10 slices of prosciutto
9 eggs
1/3 cup pouring cream
1/2 cup finely grated parmesan cheese
1 small red capsicum
1 handful of basil
1 packet goat's cheese

1. Preheat the oven to 180˚C fan forced. If your mini muffin trays are not non-stick, grease them.
2. In a large bowl or jug combine the eggs, cream and parmesan cheese.
3. Finely dice the red capsicum and chop basil.
4. Line the holes of three mini muffin trays with the prosciutto, add some of the diced capsicum and chopped basil.
5. Pour over the egg mixture until each hole is just filled.
6. Crumble goats cheese over the top.
7. Bake in the oven for 15-20 minutes or until golden brown and set.

These will keep in the fridge for up to 3 days.  They can be served cold or reheated in the microwave.

Thai Chicken Burgers

Kaffir Lime with it's distinctive "double leaf"

Thai Chicken Burgers
                                        with apple slices

(Makes 4)
These delicious burgers make a quick and healthy mid-week dinner option, and the lime soaked apple slices make for a wonderfully zingy flavour hit.

Chicken Patties
500 grams chicken mince
1/2 cup breadcrumbs
1 large red chilli 
1 clove garlic
1 inch ginger finely grated
1/2 cup coriander
1 kaffir lime leaf (remove central vein)*
1 lime (zest only)
plain flour to coat

Burger Fillings
1 granny smith apple
1 lime (juice only)
tomato sliced
sweet chilli sauce

4 bread rolls of your choice

1.Finely slice the apple and place in a bowl with the juice of one lime. Set aside for later.
2.Finely chop the chilli, garlic, coriander and kaffir lime leaf.
3. In a large bowl combine the chopped ingredients with the ginger, lime zest, breadcrumbs and chicken and stir well until combined.
4. With wet hands (to avoid sticking) shape the mix in to four equal size patties and coat lightly in plain flour.
5. Fry for 3-4 minutes on each side, or until golden brown and cooked through.
6. Compile your burgers, making sure to shake any excess lime juice off your apple slices.

*the kaffir lime is part of the citrus family, it's fragrant leaves are frequently used in thai cooking, they can be found in speciality asian food shops and some supermarkets (and for friends reading, in my garden).  If you can't find them, you can leave them out.