LEEK, ALMOND AND BRUISED TOMATO GALETTE

LEEK, ALMOND AND BRUISED TOMATO GALETTE

Use it, don't lose it' is the motto of no-waste warrior Phoebe Wood, who comes to the rescue with this upcycled leek, almond and bruised tomato galette recipe.

INGREDIENTS

• 5 over-ripe or bruised truss or roma tomatoes, chopped
• 3 leeks, thinly sliced
• 1/2 bunch hard herbs, such as thyme or rosemary
• 1/3 cup (80ml) extra virgin olive oil
• 1 bunch micro basil, leaves picked
• 1/3 cup (55g) roasted almonds, chopped
• 2/3 cup (50g) finely grated parmesan, plus extra to serve
• 2 tbs baby capers in vinegar, drained
• 1 egg, lightly beaten
• Sliced mixed heirloom tomatoes and vine-ripened cherry tomatoes, to serve

Spelt pastry

• 22/3 cups (400g) white spelt flour
• 200g cold unsalted butter, chopped
• 1/4 cup (60ml) apple cider vinegar

• METHOD

  • 1
    For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat. Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces of butter. Combine vinegar and 1/2 cup (125ml) iced water in a jug. In 3 batches, add to flour mixture, stirring to combine. Turn out onto a clean work surface and gently knead until the dough comes together. Enclose in plastic wrap and chill for 3 hours.
  • 2
    Preheat oven to 200°C. Line a baking tray with foil and place bruised tomato, leek and hard herbs on top. Drizzle with oil and season. Roast for 40 minutes or until leek is very tender. Transfer mixture to a colander set over a bowl and set aside to drain and cool, reserving the liquid. Discard the herb sprigs.
  • 3
    Meanwhile, roughly chop half the basil leaves and place in a bowl with almonds, parmesan and capers. Roll out pastry on a lightly floured work surface until 3mm-thick, 30cm round and place on a baking paper-lined baking tray. Scatter over basil mixture, leaving a 7cm border, and top with leek mixture. Fold over pastry border to partially enclose filling. Brush with egg and cook for 50 minutes or until pastry is crisp and golden. Cool slightly.
  • 4
    Serve tart topped with sliced heirloom tomatoes,cherry tomatoes, remaining basil leaves and extra parmesan. Drizzle with reserved roasting juices and serve. 

BLACK FOREST CAKE

Rich dark chocolate cake layers filled with cream and sour cherries is the perfect way to spoil Mum this Mother's day.

INGREDIENTS

• 125g unsalted butter, chopped
• 1 1/2 cups (330g) caster sugar
• 1/4 cup (25g) cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 400g dark chocolate, chopped
• 2 eggs
• 1 1/2 cups (225g) self-raising flour
• 2 tablespoons arrowroot
• 300ml thickened cream
• 2 tablespoons kirsch (see notes)
• Maraschino cherries, to decorate (optional)

Filling

• 400g can pitted sour cherries, drained, juice reserved
• 3 teaspoons arrowroot
• 300ml thickened cream
• 2 teaspoons icing sugar

• METHOD

  • 1
    Preheat the oven to 180C. Grease and line a deep 20cm springform cake pan.
  • 2
    Place butter, sugar, cocoa, bicarbonate of soda, 60g chocolate and 1 cup (250ml) water in a large saucepan over medium heat. Bring to the boil, stirring until melted and combined, then reduce heat to medium-low and cook for 3 minutes or until smooth and slightly thickened. Set aside to cool for 10 minutes.
  • 3
    Stir the eggs, flour and arrowroot into the chocolate mixture, then pour into the pan and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool slightly, then turn out onto a wire rack to cool completely.
  • 4
    Meanwhile, to make the ganache icing, place the cream in a small saucepan over medium heat and bring to just below boiling point. Place the remaining 340g chocolate in a bowl and pour over the hot cream, then stir until melted and smooth. Allow to cool slightly.
  • 5
    For the filling, place cherry juice in a small saucepan over medium heat. Dissolve the arrowroot in a little cold water, then stir into the juice and cook, stirring, for 2-3 minutes until thickened. Set aside to cool. Whisk the cream and icing sugar with electric beaters to stiff peaks.
  • 6
    Cut the cake horizontally into 4 layers. Place one layer on a serving plate, drizzle with one-third of the kirsch and a little cherry syrup, then spread with one-third of the whipped cream. Dot with the sour cherries. Repeat layering, finishing with a cake layer. Spread the ganache over the cake and garnish with maraschino cherries.
  • Kirsch is a clear cherry brandy liqueur available from bottle shops

COFFEE AND WALNUT CAKE

INGREDIENTS

• 200g softened unsalted butter, chopped
• 1/2 firmly packed cup (125g) brown sugar
• 1/2 cup (110g) caster sugar
• 3 eggs
• 1 1/3 cups (200g) plain flour, sifted
• 1/2 teaspoon baking powder
• 50ml milk
• 1 cup (120g) chopped walnuts, plus extra to serves
• 90ml coffee essence (see notes)
• 1 1/3 cups (200g) icing sugar, sifted

Coffee buttercream

• 120g softened unsalted butter, chopped
• 2 2/3 cups (250g) icing sugar
• 2 tablespoons coffee essence (see notes)
•   

  METHOD

  • 1
    Preheat the oven to 180°C. Grease and line a 23cm x 12cm x 7cm loaf pan.
  • 2
    Beat butter, brown sugar and caster sugar with electric beaters until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour and baking powder, followed by the milk, walnuts and 50ml coffee essence. Spoon into the pan and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Cool slightly, then turn out onto a wire rack to cool completely.
  • 3
    For the buttercream, beat the butter, icing sugar and coffee essence with electric beaters until thick and pale.
  • 4
    Slice the cake horizontally into 3 layers. Place bottom layer on a serving plate and spread with half the buttercream. Top with another layer and remaining buttercream, then place remaining cake layer on top.
  • 5
    To make the icing, place icing sugar and remaining 2 tablespoons coffee essence in a bowl and stir until smooth. Pour over the cake, allowing it to drip down the sides. Garnish with extra nuts, then serve.

  • NOTES

    -

    We used Camp Chicory & Coffee Essence, available from supermarkets.

ITALIAN MUFFINS

INGREDIENTS

• 3 cups (450g) self-raising flour
• 40g butter, chilled
• 2 teaspoons dried oregano
• 3/4 cup grated cheddar cheese
• 2 tablespoons sun-dried tomato pesto
• 2 cups (500ml) buttermilk
• 12 quarters semi-dried tomato

• METHOD

  • 1
    Preheat the oven to 180°C. Line a 12-hole muffin pan with paper cases.
  • 2
    Sift the flour into a large bowl, add a pinch of salt, and rub in the butter with your fingertips until combined. Stir through the oregano and cheese.
  • 3
    Whisk the tomato pesto into the buttermilk and add 3/4 of the liquid to the flour mixture. Gradually stir in the remaining liquid to form a softish dough. Fill muffin cases with mixture and place a semi-dried tomato quarter on top of each muffin.
  • 4
    Bake for 25 minutes or until golden and cooked through. Serve warm.
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ZUCCHINI FRITTERS WITH PROSCIUTTO AND BOCCONCINI SALAD

Create a gourmet dinner in minutes with these stylish zucchini fritters served with prosciutto and bocconcini

INGREDIENTS

• 4 zucchinis, grated, squeezed to remove excess liquid
• 1/4 cup chopped flat-leaf parsley, plus extra leaves to serve
• 1 egg, lightly beaten
• 1/2 cup (75g) self-raising flour
• 1/2 cup (40g) grated parmesan
• 150g ricotta
• Pinch of nutmeg
• 1/3 cup (80ml) olive oil, plus extra to drizzle
• 8 thin slices prosciutto, torn
• 2 x 125g balls bocconcini, roughly torn
• 2 vine-ripened tomatoes, chopped
• 1/2 red onion, halved, thinly sliced
• 1 lemon, cut into wedges

• METHOD

  • 1
    Place the zucchini, parsley, egg, flour, parmesan, ricotta and nutmeg in a bowl, then season and fold to combine.
  • 2
    Heat 2 tbs oil in a large frypan over medium heat. In 3 batches, add 2 tbs batter for each fritter to frypan and cook for 2 minutes each side until golden and cooked through. Drain on paper towel. Keep warm and repeat with remaining batter and 1 tbs oil for each batch.
  • 3
    Arrange fritters on a platter with prosciutto, bocconcini, tomato, onion and parsley leaves. Sprinkle with salt flakes and drizzle with a little oil, then serve with lemon wedges.

APPLE PIE

This sweet, crisp pastry pie packed with apples is the ultimate comfort food.

INGREDIENTS

• 30g unsalted butter
• 1kg Granny Smith apples, peeled, cored, thinly sliced
• 1 vanilla bean, split
• 100g caster sugar
• 1 lemon, rind grated, juiced
• 1 tablespoon cornflour
• 1 egg, beaten, to brush

Pastry

• 350g (3 1/4 cups) plain flour
• 175g unsalted butter, chilled
• 75g (1/2 cup) icing sugar
• 1 egg, beaten

• METHOD

  • 1
    To make the pastry, place the flour, butter and sugar in a food processor with a pinch of salt. Process until the mixture resembles fine breadcrumbs. Add the egg and 2 tablespoons chilled water, then process until the mixture comes together to form a smooth ball. Divide into 2 portions, one slightly larger than the other, wrap in plastic wrap and refrigerate for 30 minutes.
  • 2
    Meanwhile, place butter in a large saucepan, add apples, scraped vanilla bean and seeds, sugar and lemon rind and juice. Cook over low heat for 6-8 minutes until just starting to soften. Mix the cornflour with 2 tablespoons cold water and stir into apple mixture. Cook for 1 minute. Remove vanilla bean, strain apples over a colander and discard juices.
  • 3
    Preheat oven to 200°C. Grease a 19 x 5cm fluted loose-bottomed tart pan. Roll larger piece of pastry on a lightly floured surface and use to line base and sides of pan. Refrigerate for 30 minutes. Line the pastry shell with baking paper and fill with rice or pastry weights.
  • 4
    Bake for 10 minutes. Remove paper and weights and return to oven for 5 minutes. Allow to cool. Pile apples into pastry. Roll out remaining pastry and press onto top of pie, using your fingers to crimp the edges, making sure edges are well sealed. Use any excess pastry to make decorative pattern for the lid. Brush top with egg, bake for 25 minutes or until cooked and golden. Rest for 10 minutes before removing from pan. Serve with vanilla custard.

BANANA CHOCTELLA MUFFINS

INGREDIENTS

• 125g unsalted butter, chopped, at room temperature
• 1/2 cup (180g) honey
• 2 eggs
• 3 ripe bananas, mashed
• 11/2 cups (225g) self-raising flour
• 1/2 cup (165g) chocolate hazelnut spread (such as Nutella)

• METHOD

  • 1
    Preheat the oven to 170°C and lightly grease a 12 hole (1/3-cup capacity) muffin pan, or line with paper cases. Using electric beaters, beat the butter and honey until light and fluffy. Add the eggs, 1 at a time, beating well after each addition, then beat in the banana.
  • 2
    Sift the flour and a pinch of salt over the banana mixture and fold through until combined. Divide among muffin pans. Place 1 heaped tsp chocolate hazelnut spread on top
  • 3
    Using a knife, swirl the chocolate hazelnut spread through the batter a little. Bake for 25-30 minutes until a skewer inserted into the centre comes out clean.
  • 4
    Leave in the pans for 5 minutes, then lift out and place onto a wire rack to cool slightly before serving.
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