Pecan & Butterscotch CookiesPrint Recipe

Posted on March 7, 2012 by Michelle

Can I tell you about my day? my very frustrating and almost fruitless day!! Actually, I don’t think I am going to bother you with it because after I spent all morning trying to book the girls into swimming lessons on a dysfunctional website, it all became very frustrating and boring. From overly pierced and arrogant sales people in chocolate shops, through to narky moms in the playground – I had my work cut out for me.

So now I find myself tapping away on my computer, drinking my peppermint tea (pretending it’s a nice full bodied red), with my feet up. And thinking about these cookies, which amongst all the mayhem, really did brighten me up.

These little beauties are not that dissimilar to your standard chocolate chip cookie, possessing a lovely crisp exterior and slightly chewy centre. They are peppered with a moorish blend of butterscotch chips and pecans that give them an almost caramel flavour. Very nice as a lunch box treat.

Ingredients
2 cups plain (all-purpose) flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (226 grams/8 ounces) lightly salted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 cup butterscotch chips
1 cup pecans, finely chopped

Preheat your oven to 180c/350f.

Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon till blended and smooth, then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the butterscotch chips and pecans. Refrigerate for 20 minutes so the mixture firms slightly.

Using two soup spoons, drop the cookies 2 inches apart onto two nonstick or greased cookie sheets. Bake for 8 – 10 minutes, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.

Yeild: Around 30 cookies.

Notes: I found that these cookies can be a little too sweet if you use a standard supermarket butterscotch chip – I purchased mine from King Arthur Flour (in the US) and they are the real deal and so much better. If you have trouble finding butterscotch chips you can also use white chocolate chips (good ones).

Posted in Biscuits/Cookies/Slices/Bars, Childrens Parties, Chocolate, Morning Teas/High Teas, Picnic Food | Leave a comment

Syrian ChickenPrint Recipe

Posted on February 28, 2012 by Michelle

 
My sister in law introduced me to Syrian chicken a couple of years ago – a wonderful dish from the Middle East with a warm medley of nourishing flavours that include hints of herbs and fruit. An incredibly satisfying dish that is also quite moorish and will have you taking a little more and then a little more and more still…

We made it to counteract and little Winter blast (just to remind us it really is Winter), before we head off to Miami for a little sunny soujourne.  I am envisaging a few glamourous days of drinking cocktails poolside but I fear that they will be mocktails amongst a mess of milkshakes, fries and random bits of burger – still, there is fun to be had. Enjoy the chicken!

Ingredients:
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1.4 – 1.6 kg chicken, cut into 8 pieces
100 mls olive oil
5 cloves garlic, bruised
2 brown onions, thickly sliced
100 grams fresh ginger, peeled and cut into matchsticks
2 red chillies, split
2 tomatoes, coarsely chopped
2 pinches saffron threads
1/2 teaspoon cumin seeds
5 sprigs thyme
1 lemon, zested and juiced
2 tablespoons honey
100 grams currants
2 tablespoons vegetable stock powder
1/2 bunch of coriander

Combine salt, cumin, cinnamon, pepper and turmeric in a large bag, add chicken and shake to coat. Heat olive oil in a large heavy-based pan over a high heat. Add chicken and brown on all sides. Remove and set aside. Add onions, ginger, garlic and chillies to pan and cook for around 3 minutes, adding a little more oil if necessary. Add tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.

Return chicken to pan and add lemon zest, juice, honey, currants, stock powder and enough water to cover. Cook, covered for 10 – 15 minutes. Uncover and simmer for a further 10 – 15 minutes or until chicken is cooked through and sauce is slightly reduced. Stir in coriander and serve with couscous and roasted vegetables.

Yield: serves 6

Source: Karen Martini

Posted in Mains, Poultry | Leave a comment

Rhubarb & Pear CrispPrint Recipe

Posted on February 25, 2012 by Michelle

We always have time for a dessert in our house and today there was even more of a reason – it was so gloomy outside. Grey, foggy, drizzly and cold – it was weather that demanded lots of comfort food.

So while our loin of pork was roasting in the oven we threw together this little number as a finale to our dinner. It was as simple as it was delicious – complimenting both the pork and weather – we will be going to bed feeling a little fat and very happy!

Ingredients
6 stalks rhubarb, cut into 1 inch pieces
4 beurre bosc pears, peeled, cored and cut into 1/8’s
1/4 cup sauturne
1/2 cup brown sugar, loosly packed

Crumble
3/4 cup plain (all purpose) flour
113 grams/4 ounces butter
1/2 cup hazelnuts, roughly chopped
1/2 cup oatmeal
1/2 cup dark brown sugar

Preheat your oven to to 200c/400f.

Place pears in a saucepan with brown sugar, seeds of the vanilla bean and sauturne. Cook over medium heat, stirring occasionally for 5 minutes or until pear starts to soften. Add the rhubarb to the pear and cook for another 5 minutes or until rhubarb softens. Spoon the fruit and the juices into a baking dish or 4 smaller dishes.

In a bowl, combine all the ‘crisp’ ingredients and rub together using your fingers until mixture resembles coarse breadcrumbs. Scatter over the fruit and bake for 20 minutes or until golden. Serve with warm custard or a vanilla ice cream.

Yield: 1 large dessert, 4 very big individual desserts or 6 smaller desserts

Posted in Desserts, Fruit | Leave a comment

Strawberry & Vanilla Bean PreservesPrint Recipe

Posted on February 20, 2012 by Michelle

It should have been a very outdoorsy weekend – the skies were clear and blue and aside from a Wintery nip in the air it was just beautiful outside. Alas for us it was not the case, Elouise was sick and seeing as Mr Man was in China it meant that we were all housebound.

We made the most of it and caught up on a few movies (Bambi and Lady and the Tramp), cleared out a few cupboards and spent a little time tinkering in the kitchen.

With the abundance of strawberries we found in the fridge we made this wonderful jam, amongst many other things. It was simply superb on our toast for breakfast, perfect in our Queen of Puddings for dessert later on and the remainder will make a nice gift for Harris family – who we are visiting tomorrow. Who would have thought a few punnets of berries would go so far…

 

Ingredients
907 grams/2 pounds fresh strawberries, hulled and cut in half
1 tablespoon water
1/2 vanilla bean, cut in half with the seeds scraped and removed
350 grams superfine sugar
2 tablespoons freshly squeezed lemon juice

Put the strawberries and water in a heavy based saucepan and cook over a medium heat for 5 minutes, stirring occasionally.

Add the vanilla bean, sugar, and lemon juice and stir slowly until the sugar has dissolved. Increase the heat and bring it to the boil. Once boiling, reduce the heat to medium and let it sit at a rapid simmer for 50 – 60 minutes, stirring occasionally.

Remove from heat when thickened (remember it will get thicker as it cools), skim off any foam, remove vanilla bean and store in sterilised jars.

Yield: 2 – 2 1/2 cups

Posted in Breakfast, Fruit, Morning Teas/High Teas, Sauces/Dressings/Condiments | Leave a comment

Brown Butter Layer Cake with Chocolate Mousse & Hazelnut ButtercreamPrint Recipe

Posted on February 16, 2012 by Michelle

It is Valentine’s Day and once again it has reminded me how fast time is flying – and you might (or might not) know that we celebrate this occasion as a family which means a nice dinner in. Last year we made white chocolate cheesecakes that were scattered with some ripe, red raspberries – this years the girls decided on an everyday style cake.

We threw together a few dishes – everything was heart shaped of course and in various shades of pink or red, well not everything but almost everything. When it came to this cake we ran out of time, so instead of the over-the-top valentine design we planned, we threw on a few rose petals which gave it an instant ‘be my valentine’ look.

When it came to dinner, Mr Man sped through his starter and main just to get to the cake – next time I won’t display it on the table. At any rate, dinner was a success and we all felt very happy to have one another – I hope you had a great day too. xx

 

Ingredients
340 grams/12 ounces unsalted butter, plus more for greasing the pans
2 1/4 cups all-purpose flour, plus more for dusting
2 1/4 teaspoons baking powder
1 teaspoon salt
1 2/3 cups sugar
1 vanilla bean, split and seeds scraped
3 large egg yolks
2 large eggs
1 1/4 cups milk, at room temperature
Chocolate Mousse filling and Buttercream frosting (recipes below)

Preheat the oven to 325°. Butter two 9-inch cake pans and line the bottoms of the pans with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.

In a medium saucepan, melt the 3 sticks of butter. Cook over low heat, stirring occasionally, until foamy, about 5 minutes. Continue to cook, stirring frequently, until the milk solids turn brown and the butter smells nutty, about 4 minutes longer. Scrape the melted butter and browned bits into a large heatproof bowl. Set the bowl in an ice water bath until the butter begins to set around the edge, about 8 minutes.

Meanwhile, in a medium bowl, whisk the 2  1/4 cups of all-purpose flour with the baking powder and salt.

Remove the bowl from the ice water and scrape up the hardened butter. Transfer the butter to the bowl of a standing electric mixer fitted with the paddle and beat until creamy. Add the sugar and vanilla seeds and beat at medium-high speed until fluffy, about 3 minutes. Beat in the egg yolks followed by the whole eggs. Beat in the dry ingredients and milk in 3 alternating additions, scraping down the side and bottom of the bowl as necessary.

Pour the cake batter into the prepared pans and bake in the center of the oven for about 40 minutes, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the centers comes out clean. Cool the cakes in the pans for 20 minutes, then invert them onto a rack to let them cool completely. Peel off the parchment paper.

Set one cake layer on a platter. Spread the mousse filling on top and cover with the second cake layer. Frost the cake all over with a thin layer of buttercream and refrigerate until set, about 5 minutes. Frost the cake with the remaining buttercream. Refrigerate the cake until the frosting is firm, at least 15 minutes, before serving.

Dark Chocolate Mousse
1/2 teaspoon unflavored gelatin
1/2 tablespoon water
1/2 cup chilled heavy cream
2 tablespoons coffee liqueur
2 large egg yolks
2 tablespoons sugar
Pinch of salt
113 grams/4 ounces bittersweet chocolate, melted and cooled

In a small bowl, sprinkle the gelatin over the water and let stand until softened.

Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes.

In a small, microwave-safe bowl, heat the coffee liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved.

In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. While beating the yolks, beat in the coffee-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions. Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.

Hazelnut Buttercream
1 cup sugar
3 large egg white
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 tablespoons hazelnut-praline paste (see Note)
255 grams/9 ounces unsalted butter, cut into tablespoons, at room temperature

In a blender or food processor, pulse the sugar until powdery. Transfer the sugar to a medium heatproof bowl and whisk in the egg whites and salt. Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved, 5 minutes.

Transfer the warm egg-white mixture to the bowl of a standing electric mixer fitted with the whisk. Add the vanilla and beat at medium-high speed until stiff and glossy, about 8 minutes. Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue.

Beat in the hazelnut-praline paste until fully incorporated, scraping down the side and bottom of the bowl. Remove the bowl from the mixer and beat with a wooden spoon to remove any air bubbles.

Notes: I couldn’t actually get my hands on the hazelnut praline in time so I used Nutella instead – I just used 3 tablespoons instead of 2.

Source: Tom Douglas for Food & Wine

Posted in Cakes, Chocolate, Desserts, Morning Teas/High Teas | Leave a comment

Baked Eggplant, Pine Nut & Gruyere MoussakaPrint Recipe

Posted on February 13, 2012 by Michelle

 

I recently re-connected with my old friend Roberta, I was happy (but not surprised) to see she was running the Sydney Seafood School (superbly) and deeply entrenched in the food industry with two books under her belt and a host of other achievements.

Back in the day, Roberta would organise weekly visits to restaurants in Sydney and I would be one of the lucky friends she would include. Eating in her company was always fun and very entertaining – her passion for food was evident in the delight she showed when she ate – whether it be a new dish, a particular flavour or an old favourite – she exuded excitement and it was infectious.

This recipe comes from a book that Roberta is behind – Wild Weed Pie,  an amazing collection of inspiring and innovative recipes from Australian chef, Janni Kyritsis. It is full of so many incredible recipes that I want to cook but today I chose this moussaka – something to serve with the lamb chops and Greek salad I had planned to cook for this evenings dinner. Of course it would work wonderfully on it’s own – it is so full of colour and flavour that it is a meal in itself.

Ingredients
2 kilos/4.4pounds of eggplants
12 large Roma tomatoes, blanched, peeled halved and seeded
salt and pepper, to taste
olive oil for frying
60 grams/2.1 ounces of butter
2 large brown onions
120 grams/4.2 ounces parmesan cheese, grated
160 grams/5.6 ounces gruyere cheese, grated
1 teaspoon ground cinnamon
2/3 cup chopped flat leaf parsley
2/3 cup pine nuts, toasted and roughly chopped

Bechemal Sauce
40 grams/1.4 ounces butter
1/3 cup plain flour
1 litre milk
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground white pepper
3/4 teaspoon freshly ground nutmeg
4 eggs, lightly beaten

To make bechemal sauce, melt butter in a small saucepan, add flour and cook for 1 – 2 minutes over a medium heat, until mixture turns a sandy colour – but not brown. Add milk slowly, stirring constantly, until sauce boils and thickens. Reduce heat and simmer gently for 10 minutes. Add salt, pepper and nutmeg. Remove from heat, and when cool, stir in the eggs – strain and refrigerate until required.

Preheat your oven to 200c/400f and set aside a baking dish – I used a 13 x 19 inch oval dish. Place half of the eggplants on a baking tray. Line another baking tray with parchment paper and place tomatoes on it, cut side down and sprinkle with olive oil, salt & pepper. Bake eggplants and tomatoes for about 30 minutes – or until a skewer goes through the eggplant easily – remove from the oven and increase oven temperature to 220c/440f.

Meanwhile, slice the remaining eggplants thinly, sprinkle with salt on both sides and leace for 30 minutes – then pat dry. Pour olive oil into your frying pan to a depth of 5mm and fry eggplant slices in batches, in a single layer, until golden brown. Heat more oil and continue frying in batches until all are cooked. Drain on kitchen paper, patting well to remove excess oil.

Melt butter in a saucepan and onion until golden – at least 10 minutes.  once the roasted eggplants are cool enough to handle, peel them and chop the flesh. Arrange half of the fryed eggplant slices on the base of your baking dish. Combine all your parmesan with half of your gruyere and sprinkle half of this mixture over the eggplant slices. Arrange all the tomato halves over the cheese. Combine onions with the chopped and roasted eggplant, cinnamon, salt & pepper and spread over the tomatoes. Sprinkle over parsley, pinenuts and the remaining parmesan/gruyere mixture. Top with remaining eggplant slices and then bechemal sauce. Sprinkle over the remaining gruyere and bake for about 30 – 40 minutes, until golden.

Yield: 6 as a main or 8 – 10 as a side

Source: Jannis Kyritsis, Wild Weed Pie

Posted in Mains, Sides, Starters, Vegetables, Vegetarian | Leave a comment

St. Louis Gooey Butter CakePrint Recipe

Posted on February 8, 2012 by Michelle

 

Here we have another one of those luscious home baked treats that screams good old fashioned 1950’s diner treat. I can just imagine the little children of St Louis, Missouri lining up outside their local bakery with their nickels and dimes – desperate to get their hands on a piece for an afternoon snack. Back in the day when snacks were a little more wholesome than what they are today – and nickels and dimes went alot further.

And what a treat this is – think of a rich vanilla cake with a topping of a buttery and gooey mixture that should actually be classified as cake given its ingredients – but it isn’t. It is sweet, but not overly and the browned edges are deliciously chewy and probably the best part by far. Put these on your must bake list if you haven’t already!

Ingredients
3 tablespoons milk at room temperature
1 3/4 teaspoons active dry yeast
85 grams/3 ounces unsalted butter at room temperature
3 tablespoons sugar
1 teaspoon kosher salt
1 large egg
1 3/4 cups all-purpose flour

Topping
3 tablespoons plus 1 teaspoon light corn syrup
2 1/2 teaspoons vanilla extract
170 grams/6 ounces unsalted butter, at room temperature
1 1/2 cups sugar
1/2 teaspoon kosher salt
1 large egg
1 cup plus 3 tablespoons all-purpose flour
to serve: Icing (powdered/confectioners’) sugar, for dusting

In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam a little.

Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add the flour and the milk mixture, scraping down sides of bowl between each addition. Beat the dough on medium speed until it forms a smooth & elastic mass, around 5 to 7 minutes.

Press and push the dough into a lightly greased 9 x 13 inch baking dish (a tin is fine but a ceramic or glass dish is preferable) at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, around 2 hours.

Heat your oven to 350 degrees. Whisk corn syrup with 2 tablespoons water and the vanilla in a small bowl. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition – mix on a medium speed for about 4 minutes.

Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 30 to 45 minutes (watch carefully in case your oven runs hot!), your cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.

Notes: If you use a baking tin rather than a glass or ceramic dish then expect your cooking time to be on the shorter side.

Yield: 16 – 20 squares (but as many as you would like is fine)

Source: adapted from Melissa Clark for New York Times, 2009

Posted in Biscuits/Cookies/Slices/Bars, Cakes, Morning Teas/High Teas | Leave a comment

Big Day Sliders (Turkey and Beef Burgers)Print Recipe

Posted on February 2, 2012 by Michelle

I could call these Big Game Sliders but the last time I made them was my daughters 5th birthday, which was as loud and as rowdy as any big game gathering I have been to. And talking about the ‘Big Game’, I was at the gym a week ago and happened across a show on the Food Network that featured a couple of ‘Big Game’ recipes and just to give you an insight at the kind of snack they were serving – their big drawcard recipe was caramelised (ie. fried) bologna (think Devon for those of you in Australia) on a slice of white sandwich bread! I left the gym in feeling slightly ill (and horrified) and went home to devise my own ultimate big game bash snack list.

These were at the top of that list and they are crowd pleasers if I do say so myself. I always make both beef and turkey because these days there are alot of people who do not eat red meat.

Say ‘no’ to bologna this weekend as part of your big game menu and go for gold with some decent fare – most importantly, enjoy the event. And just between us, the big drawcard for me are the advertisments – but I keep that quiet, sip on my wine and cheer along the rest of the USA.

Beef Burgers
2 tablespoons olive oil
1 large red onion, peeled and finely chopped
4 slices of bread, crusts removed
500 grams good-quality minced (ground) beef
1 teaspoon sea salt
1 heaped teaspoon freshly ground black pepper
1 large egg, beaten
1/2 cup freshly grated Parmesan cheese
oil for frying

To assemble
18 small buns (I use mini brioche buns)
18 slices of Roma Tomatoes (usually 3 Roma tomatoes)
18 small squares of Iceberg lettuce
1 cup caramelised onions (recipe below)
Tomato sauce (ketchup)

Put the olive oil into a large frying pan on a low heat and add your chopped onions. Fry for 10 minutes until the onions have softened, set aside and let cool. 

Place the bread in a blender or food processor and blend to a fine crumb. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use a fork (or clean hands) to mix the mixture together really well, then divide into around 18 equal balls for sliders. Wet your hands and roll the balls into burger-shaped patties about 1/2 inch thick. Place your burgers or sliders on an oiled baking tray and pat with a little olive oil. Cover them with cling film and put the tray into the fridge for at least an hour, or until the patties firm up.

Pour some of your favourite frying oil in your frying pan and turn to a high heat, letting it get really hot. Cook your burgers for 3 – 4 minutes on each side – you will need to cook them in batches. Place onto absorbant paper when totally cooked.

Cut your brioche buns in half and butter lightly. Place a burger on the bottom bun, followed by a small squeeze of tomato sauce and some caramelised onions – then the tomato and iceberg lettuce. Place the top of the brioche bun on top. Serve immediately – I like to use frilly toothpicks.

Turkey Burgers
2 tablespoons Canola oil
1 1/2 pounds ground turkey
1/2 cup finely grated Gruyere cheese
4 shallots (scallions), thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Coarse salt and ground pepper

To assemble
16 small buns (I use mini brioche buns)
16 slices of Roma Tomatoes (usually 3 Roma tomatoes)
16 small squares of Iceberg lettuce
mayonnaise (or spicey mayonnaise – recipe below)

In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Cover in plastic wrap and place in your fridge for 30 minutes to firm the mixture up, then gently roll mixture into 24 balls and form into 1/2 inch thick patties.

Heat oil in a skillet and fry patties for about 3 minutes on each side, remove and set on absorbant paper.

Cut your brioche buns in half and butter lightly. Place a burger on the bottom bun, followed by a dollop of mayonnaise – then the tomato and iceberg lettuce. Place the top of the brioche bun on top. Serve immediately. 

Spicy Mayonnaise
8 teaspoons mayonnaise
2 teaspoons tomato sauce (ketchup)
1/4 teaspoon of smoked paprika or cayenne pepper
juice of a lemon

Combine all ingredients together and use – left overs can be kept in the refrigerator for up to 4 days.

Source: adapted from Jamie Oliver and Martha Stewert

Posted in Childrens Parties, Meat, Poultry, Sandwiches, Starters | 3 Comments

Apple Tarte TatinPrint Recipe

Posted on January 29, 2012 by Michelle

 

A tarte tatin is one of those recipes that always seems to be far more complicated than it really is – when in actual fact, after you have made it once you will be wondering why it hasn’t been on your ‘lets bake this ALL the time’ list for every dinner party, family get together or Saturday night dinner-in. It is that easy and that impressive – not to mention delicious!

But let’s not save our Tarte Tatin for dessert only, we devoured ours after a morning of ice skating in Central Park – it seemed to work well with our hot chocolate.  In fact those caramelised apples sitting atop the beautifully buttery, pastry could almost be passed off as a decadent breakfast treat. Whether, it be morning, noon or night and whatever the occasion, this is certainly one of the most richly satisfying and feel good desserts treats I have tasted in a long time.

Pastry Ingredients
141 grams/5 ounces cold butter, cut into small cubes
1 tablespoon aster (superfine) sugar
1 1/2 cup plain (all purpose) flour
3 to 6 tablespoons iced water

Filling
4 medium apples, fresh and firm (Granny Smith or Pink Lady work really well)
113 grams/4 ounces salted butter
1 cup caster (superfine) sugar

To make the pastry, combine the flour and sugar in a bowl and place it in your freezer, along with the cubes of butter and your pastry cutter or fork. Leave for 20 minutes. Meanwhile, place a large piece of parchment paper on your work surface and scatter it liberally with flour.

Remove everything from your freezer and begin to cut the butter through the flour mixture, this will require a fair about of elbow grease. Stop when the larget pieces of butter are the size of peas.

Add the ice water a little at a time, processing just until the dough starts to come together and almost looks shaggy. Gather it together and place on your work surface (handle the dough as little as possible so the little pieces of butter do not melt). Lightly flour the surface of the dough and your rolling pin and carefully roll the dough into an 11 inch circle. Using the pargchment paper, move the dough onto a large rimless baking sheet, cover with plastic wrap and refrigerate.

To prepare the filling, preheat your oven to 190 c/375 f. Peel and core the apples and cut them in half.

Place the butter into an ovenproof skillet or pan, measuring around 7 to 8 inches across the bottom and 10 to 11 inches across the top, and melt over a low heat. Remove from heat, add the sugar and whisk until combined and dissolved. Arrange your apples over the top, cut small pieces if you wish to fill in gaps.

Return your pan to the stove top and on a high heat, boil for around 20 minutes or until the juices in the pan turn to an amber colour. Remove from the heat.

Place your dough onto of the apples, and working quickly, tuck in the pastry into the sides using a spoon. Place in the oven and bake until the pastry is a golden brown colour, about 25-35 minutes. Remove from your oven and allow to cool on a rack about 30 minutes.

Run a knife along the inside edge of the pan, place your serving dish on top of the pan and flip over so your Tarte Tatin inverts onto your platter.

Your Tarte Tatin will last a day at room temperature, and another if refrigerated, heat slightly before serving if not eaten immediately.

Notes: This can be made with slices of apples rather than just halves. And feel free to substitute the pastry with a shop bought puff pastry, although I promise you the homemade one will be a thousand times better!

Yield: Serves 6 – 8

Pairing: a sauturne would be lovely

Posted in Breakfast, Desserts, Fruit, Morning Teas/High Teas, Pastries, Picnic Food | Leave a comment

Lasagna with Chicken, Wild Mushrooms, and Fontina CheesePrint Recipe

Posted on January 26, 2012 by Michelle

I was pottering around the kitchen this morning when I suddenly realised it was Australia Day today and I should be making some quintessential Australian fare, instead of a chicken lasagne – which, if served on such an auspicious occasion, would be as popular as a quiche in a truck stop.

I felt terribly bad (and very unpatriotic) for a short while, but then I remembered that I was planning a lamb roast tomorrow night so with the addition of a pavlova that would be our ‘Australian’ feast.

So back to our lasagne, the tastes are very similar to a chicken & mushroom pie, delicious, nourishing and great in cold weather. I find great delight in the combination of chicken, onion & celery, add some wild mushrooms into the mix and you have a wonderful ‘woodsy’ flavour.

A great recipe if you are in need of some comfort food and want an alternative to your traditional lasagne and HAPPY AUSTRALIA DAY!

Ingredients:
3 tablespoons olive oil
2 medium onions, finely diced
2 stalks celery, finely diced
453 grams/1 pound fresh wild mushrooms (such as chanterelle, black trumpet, or hen of the woods, also called maitake), trimmed, washed, and roughly chopped
226 grams/ ½ pound spinach leaves, stems removed, washed
4 tablespoons butter, plus extra to grease your dish
907 grams/2 pounds boneless, skinless chicken thighs cut into approximately ½-inch pieces
1 cup dry white wine
½ cup plain (all-purpose) flour
1 cup heavy cream
3 cups milk
½ bunch Italian parsley leaves, roughly chopped
Freshly grated nutmeg to taste
18 dried lasagna noodles
454 grams/1 pound Fontina cheese, cut into small dice
1 cup grated Parmesan
Salt and freshly ground white pepper

In a large Dutch oven or stockpot, heat olive oil over medium-low heat. Add the onion and celery with a sprinkle of salt and pepper, and cook, stirring, until translucent, about 3 minutes.

Increase heat to medium high, and add mushrooms. Cook, stirring, for 3 minutes, then add the spinach with a sprinkle of salt and pepper. Cook until spinach is wilted and mushrooms are tender. Remove the vegetables from the pot, drain any liquid and reserve.

Add the butter to the same pot, and adjust the heat to medium. Season the chicken on all sides with salt and pepper, and add to the melted butter. Stir until the chicken is almost cooked through but not browned, about 6 minutes. Add the wine and simmer until reduced by half. Sprinkle the flour over the chicken, and cook for another 2 minutes, stirring constantly – allow the flour to coat the chicken and absorb the liquid. Gradually stir in the cream and milk, scraping the pot to release any cooked flour from the bottom and sides (if necessary, stir with a whisk to break up any lumps). Simmer for 5 minutes, stirring constantly, allowing the liquid to thicken. With a spoon or ladle, reserve 1 cup of liquid. Remove the pot from the heat, and add the cooked vegetables and mushrooms. Add the chopped parsley. Season with nutmeg, salt, and pepper to taste.

Center a rack in the oven and preheat it to 350 f. Butter a 9″ x 13″ baking pan. Place a layer of 6 noodles on the bottom, overlapping them slightly. Top with one third of the chicken mixture, then one third of the diced fontina. Repeat layering twice, finishing with a layer of noodles. Spread the reserved sauce on the noodles and then sprinkle with Parmesan. (At this stage, the lasagna can be refrigerated overnight. Cover tightly with aluminum foil or plastic wrap.) Cover with aluminum foil or a lid and bake for 30 minutes. Increase heat to 400 f, remove the foil, and continue to bake until golden brown, 10 to 15 minutes more.

Notes: Given that the price of wild mushrooms can be a little prohibitive at times, there is no reason why you cannot use your ordinary button mushrooms.

Wine Pairing: a full bodied white

Source: adapted from Daniel Boulud

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