S I M P L E , E A S Y R E C I P E S F O R T O TA L LY D E L I C I O U S F O O D
F Ê T E / LIF E FOOD
S P E C I A L I S S U E “The preparation of food, the act
of cooking and baking is something that we often turn to… to comfort, to nurture and to nourish.”
SELF SAUCING CHOCOL ATE PUDDING / P134
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breakfast / S E R V E S S I X
CHIA OAT BIRCHER MUESLI / RECIPE BY EMMA HENDERSON
Make this the night before then all of the hard work is done beforehand and you can just enjoy a delicious bowl of Bircher with some added fruit, nuts and honey – whatever takes your fancy. INGREDIENTS 200G ROLLED OATS 2 TA B L E S P O O N S C H I A S E E D S 2 CUPS NATURAL YOGHURT 1 CUP MILK OR WATER 2 APPLES, GRATED 1 TEASPOON GROUND CINNAMON TO SERVE APPLE, GRATED OR JULIENNED BLUEBERRIES ROASTED ALMONDS, CHOPPED HONEY METHOD
In a large bowl, combine all ingredients until well mixed. Transfer to a container with a lid and place in the fridge overnight. In the morning top with fruit, nuts and honey. Keeps for 3-5 days, refrigerated.
breakfast / M A K E S T E N
INGREDIENTS 1 CUP BUCKWHEAT FLOUR 2 TEASPOONS BAKING POWDER P I N C H S A LT 4 E G G S , L I G H T LY W H I S K E D 5 TEASPOONS MAPLE SYRUP 6 TA B L E S P O O N S A L M O N D M I L K, UNSWEETENED 2 TEASPOONS VANILL A ESSENCE 2/3 CUP BLUEBERRIES, FROZEN
BLUEBERRY BUCKWHEAT PANCAKES / RECIPE BY ANNIE AND BESS SHANAHAN
COCONUT OIL, FOR COOKING TO SERVE
METHOD
MAPLE SYRUP
Preheat oven to low 100oC.
BLUEBERRIES, FRESH
In a large bowl combine the buckwheat flour, baking powder and salt. Set aside. In a medium bowl whisk together the eggs, maple syrup and almond milk. Stir in the vanilla essence. Add the egg mixture to the dry ingredients and stir until smooth. Gently stir through the frozen blueberries. Heat a medium frypan over a low-medium heat. Add a teaspoon of coconut oil and wait until melted. Pour over approximately 1/4 cup of pancake batter and cook pancakes until lightly browned on both sides. Transfer to oven to keep warm until all pancakes are cooked. TO SERVE
Serve pancakes with fresh blueberries and a little extra maple syrup if desired. Best eaten warm. Leftover pancakes reheat well in the microwave for 20-30 seconds on high heat.
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vegan breakfast / S E R V E S F O U R
CACAO CRUNCH / ADAPTED FROM A RECIPE BY HIPPIEL ANE.COM.AU
INGREDIENTS
METHOD
5 MEDJOOL DATES, PIT TED
Preheat oven to 120oC. Line a baking sheet with paper and set aside.
2 TA B L E S P O O N S M A P L E S Y R U P
In the bowl of a food processor, whiz the dates, maple syrup,
2 TA B L E S P O O N S CO CO N U T O I L 2 T E A S P O O N S TA H I N I 3/4 CUP BUCKINIS OR BUCKWHEAT GROATS
2 tablespoons of the coconut oil (reserving the remaining 1 tablespoon) and tahini until smooth. Transfer to a large bowl. Add the buckinis, quinoa, cacao powder, salt and almonds. Mix well
3/4 CUP PUFFED QUINOA
to combine (you may need to use your hands).
1/2 CUP DESICCATED COCONUT
Transfer mixture to baking sheet and drizzle with remaining
1/3 CUP CACAO POWDER
coconut oil.
1/8 T E A S P O O N H I M A L AYA N S A LT
Bake for approximately 40-45 minutes, checking midway – turn and
1/4 CUP ALMONDS, R O U G H LY C H O P P E D
shake tray to break mixture into clusters. Bake until browned, being careful not to burn. Remove from oven and allow to cool before serving. Store remaining clusters in an airtight container for up to 1 month.
vegan breakfast / S E R V E S F O U R
CACAO OVERNIGHT OATS / ADAPTED FROM A RECIPE BY MYWHOLEFOODLIFE.COM
INGREDIENTS 1+1/2 CUPS STEEL CUT OATS 2 TA B L E S P O O N S C AC AO P OWD E R 3 TEASPOONS MACA POWDER 3 TEASPOONS LSA MIX 3 TEASPOONS CHIA SEEDS 3 TA B L E S P O O N S A L M O N D B U T T E R 3 L ARGE MEDJOOL DATES, P I T T E D A N D F I N E LY C H O P P E D 1 CUP ALMOND MILK METHOD
In a medium sized container that has a lid, mix the oats, cacao, maca, LSA and chia seeds. Add the almond butter, dates and almond milk and mix well to combine, ensuring the almond butter and dates have been well worked into and spread evenly throughout the mix. Fix the lid to the container and allow it to sit in the fridge overnight until ready to serve. Serve with and Cacao Crunch and Poached Pears, recipe on the following spread.
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vegetarian soup / S E R V E S F O U R
WILD RICE AND MIXED MUSHROOM SOUP / ADAPTED FROM A RECIPE BY SAVINGDESSERT.COM
INGREDIENTS 1 CUP WILD RICE 1 T E A S P O O N S A LT 1 CLOVE GARLIC, PEELED 1 L ARGE SPRIG FRESH THYME 6 CUPS WATER 30G DRIED PORCINI MUSHROOMS 4 TA B L E S P O O N S E X T R A V I R G I N O L I V E O I L 340G MIXED MUSHROOMS, CHOPPED TRY PORTOBELL A, SWISS BROWN, WHITE AND BROWN BUTTON MUSHROOMS 1 SMALL LEEK, W E L L R I N S E D A N D F I N E LY S L I C E D 1 CLOVE GARLIC, MINCED 6 C U P S V EG E TA B L E S TO C K, ORGANIC IF POSSIBLE 1 CUP DRY WHITE WINE S E A S A LT A N D F R E S H LY C R A C K E D B L A C K P E P P E R TO TA S T E 3 TA B L E S P O O N S PA R S L E Y, F I N E LY C H O P P E D 1/2 CUP CREAM, OPTIONAL SMALL HANDFUL ENOKI MUSHROOMS TO GARNISH, IF DESIRED METHOD
In a large saucepan add the rice, salt, garlic, thyme and water. Bring to the boil then reduce heat to a fast simmer and cook until the rice is tender, 45 minutes. Drain. Remove garlic and thyme stems and set rice aside. In a small saucepan, bring 1+1/2 cups of water to the boil. Remove from heat and add the porcini mushrooms. Allow to steep for 15 minutes. In a large saucepan add the olive oil, mixed mushrooms, garlic and leek. Cook for 10 minutes, stirring occasionally. Drain the porcini mushrooms but reserve the liquid. Roughly slice the mushrooms and add to the mushroom and leek mix. Carefully pour in the reserved liquid, being careful not to add any sediment which may have settled. Add the stock, white wine and bring to the boil, then lower heat and gently simmer for 10 minutes. Transfer half of the mixture to a blender and process until smooth. Return to remaining mixture and stir well. Season liberally with salt and pepper and stir through the cream (if using) and parsley when ready to serve. Garnish with pan-fried enoki mushrooms if desired.
soup / S E R V E S F O U R
BEEF AND PEARL BARLEY SOUP / ADAPTED FROM A RECIPE BY JAMIEOLIVER.COM
INGREDIENTS
METHOD
1 LARGE KNOB BUTTER
In a large saucepan that has a lid,
OLIVE OIL
over medium heat, melt the butter with a
500G QUALIT Y STEWING STEAK, DICED
dash of olive oil. Add the meat and lightly
1 TA B L E S P O O N V EG E M I T E
brown. Stir in the Vegemite
1 TA B L E S P O O N WO R C E S T E R S H I R E S AU C E
and Worcestershire sauce. Turn up the heat
1 MEDIUM RED ONION,
and continue stirring as the meat browns
PEELED AND CHOPPED
further. Continue stirring and cooking the
2 CARROTS, PEELED AND CHOPPED
meat until all the liquid has evaporated.
3 S T I C K S C E L E R Y,
Add the chopped vegetables, bay leaf and
TRIMMED AND CHOPPED 1 B AY L E A F 1 SPRIG FRESH ROSEMARY 1 TA B L E S P O O N P L A I N F LO U R S E A S A LT A N D F R E S H LY G R O U N D
rosemary sprig. Reduce the heat to low, place the lid on top and sweat the mixture until the vegetables have softened.
B L AC K P E P P E R, TO TA S T E
Stir in the flour and, after a minute,
2L BEEF STOCK
pour in the stock. Season well with
150G PEARL BARLEY
salt and pepper and bring to the boil. Reduce heat to a simmer, add the pearl barley and cook gently on the stovetop for approximately an hour. Take the pan off the heat and serve with crusty bread.
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vegetarian soup / S E R V E S F O U R
RED LENTIL AND GINGER SOUP / RECIPE BY ERICA RUSHBROOK
INGREDIENTS
METHOD
1+1/4 CUPS RED LENTILS
In a large saucepan over medium heat,
5 0 G F I N E LY G R AT E D G I N G E R
combine the lentils, ginger, turmeric,
1 5 G F I N E LY G R AT E D T U R M E R I C
curry powder, green chilli (if using),
2 TEASPOONS CURRY POWDER
cinnamon stick, coconut cream, 1 onion
1 G R E E N C H I L L I , F I N E LY S L I C E D ( O P T I O N A L )
and 1 clove of garlic, with stock
1 CINNAMON STICK
or water of choice.
400ML COCONUT CREAM
Simmer for 20-25 minutes or until the
2 O N I O N S F I N E LY S L I C E D 2 CLOVES GARLIC, CRUSHED 450ML WATER OR STOCK OF CHOICE 2 TEASPOONS COCONUT OIL 1 T E A S P O O N M U S TA R D S E E D S 1 T E A S P O O N C A R AWAY S E E D S
lentils are breaking down, becoming soft. In a separate smaller saucepan heat the coconut oil over medium heat. Add the remaining onion and garlic clove, mustard and caraway seeds and fry until golden and fragrant. When this onion mixture is soft,
TO SERVE
approximately 5 minutes, mix it into the
COCONUT YOGHURT
lentil soup.
GREEN CHILLI SLICES (OPTIONAL)
Add more water or stock to bring the
LIME WEDGES PAPPADUMS
soup to desired consistency and bring to a gentle simmer. Serve with a dollop of yoghurt, green chilli slices (optional), lime wedges and pappadums.
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vegetarian / S E R V E S F O U R
FETTUCCINE WITH GARLIC BREADCRUMBS AND GREENS / RECIPE BY ANNABELLE KERSLAKE
INGREDIENTS
METHOD
2 CUPS FRESH OR FROZEN GREEN
Prepare and cut green vegetables into
V EG E TA B L E S O F C H O I C E
2cm length pieces and set aside.
SUGAR SNAPS, GREEN BEANS, BROCCOLINI, PEAS OR SNOW PEAS
In a heavy-based skillet over medium
150G PINE NUTS
heat, lightly toast pine nuts an set aside.
2 -3 T A B L E S P O O N S E X T R A V I R G I N O L I V E O I L
Bring a large pot of salted water to the boil.
KNOB OF BUTTER 2 GARLIC CLOVES, CRUSHED 1/2 CUP OF BREADCRUMBS H O M E M A D E O R S T O R E-B O U G H T 500G EGG FETTUCCINE S E A S A LT A N D F R E S H LY C R A C K E D B L AC K P E P P E R, TO TA S T E TO SERVE FRESH OREGANO PARMESAN CHEESE, SHAVED
In a medium heavy-based skillet heat olive oil and a knob of butter over medium heat. Add the crushed garlic, breadcrumbs and a pinch of sea salt and cook, stirring frequently until golden and fragrant – this should only take a few minutes. Remove from heat and set aside. Add the pasta to the boiling water and set a timer for 3 minutes under the recommended cooking time. When the timer goes off add chopped green vegetables to the boiling pasta water until pasta is cooked ‘al dente’. Drain the pasta and the greens and return to the pot. Toss through the breadcrumb mixture, toasted pine nuts and add extra olive oil if required and season with sea salt and pepper to taste. Serve with fresh oregano and shaved Parmesan cheese.
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vegetarian / S E R V E S F O U R
JANE’S MUM’S MUM’S MOCK FISH / RECIPE BY MARGARET PICKERING
When the cupboards were bare, Mum would whip up a batch of Mock Fish – a recipe passed on to her from my grandmother, Marky – and we’d delight in the golden, crunchy goodness. I remember us eating them with fried eggs and baked beans. Back in the day Mum would cook them in dripping – an ingredient long gone from today’s modern-day pantry – so I cook them in olive oil and they are equally as delicious. I have no idea why this dish is known as ‘Mock Fish’, but I think the name just adds to their appeal! INGREDIENTS
METHOD
4 M E D I U M-L A R G E D E S I R E E P OTATO E S
Peel the potatoes.
1 POTATO PER PERSON 1/2 T E A S P O O N S A LT 1/2 ONION, OPTIONAL 1 EGG
Into a medium bowl coarsely grate the potatoes. Sprinkle with salt and allow to stand for 10 minutes to draw out the liquid.
1 EGG PER 3-4 POTATOES
Using your hands, take handfuls of the
B L AC K P E P P E R, TO TA S T E
grated potato and squeeze tightly to
OLIVE OIL FOR COOKING
remove as much liquid as possible. Transfer
TO SERVE FRIED EGGS BAKED BEANS GRILLED TOMATOES
squeezed potato to a clean, medium bowl. Coarsely grate in half an onion, if desired, and mix well to combine. Grind over black pepper to taste and mix well. Add the egg and mix well. Set aside. In a medium-large frypan over mediumhigh heat, cover the bottom of the pan with a good dash of olive oil and allow to heat. Take handfuls of the potato mixture, squeezing out any residual liquid and form a rough patty shape. Slide each patty into the hot oil and cook until golden brown, pressing down gently with an egg slide to ensure the patties are not too thick (approximately 1cm high is best). Repeat on the reverse side. Be careful not to cook the patties too quickly over too high a heat as the potato needs time to cook on the inside. When cooked, drain well on kitchen paper and serve immediately, on their own, with tomato sauce or with your favourite accompaniments. Serves four. Makes approximately 8 x 10cm diameter patties. Store cooked leftovers in the refrigerator for up to 1 week.
fish / R E C I P E
FISH PAT TIES / CUCUMBER SALAD RECIPE BY ANNABELLE KERSLAKE
PAT T Y INGREDIENTS 500 GRAMS OF WHITE FISH FILLETS, SKINLESS AND BONELESS TRY SNAPPER 1 TA B L E S P O O N G R E E N C U R R Y PA S T E 1 TA B L E S P O O N CO R I A N D E R L E AV E S, CHOPPED 1 E G G , L I G H T LY B E AT E N 2 TEASPOONS LIGHT SOY SAUCE 1/2 LIME, JUICE 1/3 CUP RICE FLOUR SUNFLOWER OIL, TO SHALLOW FRY SAUCE INGREDIENTS 1/3 CUP SWEET CHILLI SAUCE 1 TA B L E S P O O N L I M E J U I C E 1 TA B L E S P O O N F I S H S AU C E SALAD INGREDIENTS 2 CUCUMBERS, SHAVED USING A PEELER 1 C U P F R E S H S N O W P E A S , F I N E LY S L I C E D 3 S P R I N G O N I O N S , F I N E LY C H O P P E D G R E E N C H I L L I , F I N E LY D I C E D ( O P T I O N A L ) 2 TA B L E S P O O N S C H I N E S E R I C E WINE VINEGAR 2 TA B L E S P O O N S S OY S AU C E 1 TA B L E S P O O N L I M E J U I C E 2 TEASPOONS CASTER SUGAR TO SERVE LIME WEDGES 1 TA B L E S P O O N CO R I A N D E R L E AV E S, CHOPPED METHOD
Place the fish into the bowl of a food processor and whiz until coarsely minced. Transfer to a medium bowl and add the green curry paste, coriander leaves, egg, soy sauce, lime juice and rice flour. Combine well. Using damp hands, take 1 heaped tablespoon of the mixture for each fishcake and shape into 5cm patties. Set aside, refrigerated. Prepare dipping sauce and set aside. In a large bowl, prepare the salad of cucumber, snow peas, spring onions and chilli (if using), reserving the dressing until ready to serve. Pre-heat oven to 100oC. In a large saucepan over medium-high heat add 1cm sunflower oil. When oil is hot, cook fishcakes for 2 minutes each side or until golden. Drain on paper towel and keep warm in a low oven while cooking the remaining fishcakes. Serve with dressed salad, dipping sauce coriander and lime wedges.
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fish / S E R V E S F O U R
FISH SLIDERS / RECIPE BY JANE CAMERON
FISH INGREDIENTS 500G FL ATHEAD FILLETS, CUT INTO 8 PIECES 1 CUP PLAIN FLOUR 1 EGG 1 CUP FRESH BREADCRUMBS S A LT A N D F R E S H LY C R A C K E D B L AC K P E P P E R, TO TA S T E 1/4 CUP OLIVE OIL, FOR SHALLOW FRYING 2 TEASPOONS BUTTER, FOR SHALLOW FRYING SLIDER INGREDIENTS 8 BRIOCHE SLIDER BUNS 1/4 C U P TA RTA R E S AU C E 4 L ARGE DILLED GHERKINS, SLICED 4 COS LET TUCE LEAVES, SHREDDED FRESH DILL, SPRIGS METHOD
Place the flour on a plate. Place the egg in a shallow bowl and whisk to combine. On another plate, place the breadcrumbs, salt and pepper and mix well to combine. Dredge each fillet of fish in the flour, shaking off any excess. Dip into the beaten egg, removing any excess, then coat in the breadcrumb mixture. Set aside until all fillets are crumbed. Heat a heavy-based pan over high heat. Add the oil and butter and allow to heat. Drop a little breadcrumb mixture into the oil – if it sizzles the oil is hot enough. Carefully slide in the fish fillets and allow to cook for approximately 3-5 minutes each side or until golden brown. Fish may need to be cooked in a number of batches to ensure oil heat is maintained. Drain fish on paper towel until ready to serve. Cut the slider buns in half and spread one half with tartare sauce. Top with dilled gherkin slices, cooked fish fillets and shredded lettuce. Serve immediately.
poultry / S E R V E S F O U R
CHICKEN INGREDIENTS 7 5 0 G O R G A N I C F R E E-R A N G E CHICKEN BREAST 2 TEASPOONS CUMIN 2 TEASPOONS SMOKY PAPRIKA 2 TEASPOONS GROUND CORIANDER 2 TEASPOONS TURMERIC 2 TEASPOONS CINNAMON OLIVE OIL S E A S A LT
SPICED CHICKEN / RECIPE BY ANNABELLE KERSLAKE
S M A S H E D AVO C A D O I N G R E D I E N T S 2 RIPE AVOCADOS
METHOD
1 HANDFUL OF CORIANDER
Preheat the oven to 180oC.
1 TA B L E S P O O N O L I V E O I L S E A S A LT
Cut the chicken breast into pieces and coat with olive oil. Rub over the mixed spices and sprinkle with sea salt. In a non-stick pan, over medium heat,
BROCCOLINI INGREDIENTS
brown the chicken pieces. Once browned on the outside, transfer onto a
2 BROCCOLINI BUNCHES
lined baking tray and place in the oven for 15 to 20 minutes to cook through.
1 G A R L I C C L O V E , F I N E LY C H O P P E D
While the chicken is in the oven, mash the avocado with the back of
PINCH OF CHILLI FLAKES OLIVE OIL S E A S A LT
a fork in a bowl, add roughly chopped coriander, olive oil, sea salt to taste and set aside. Cut the ends off the broccolini, then in a non-stick pan over medium heat,
TO SERVE
sauté the garlic, olive oil and chilli for a few seconds, before adding the
LIME WEDGES
broccolini and tossing in the pan until cooked through.
COCONUT YOGHURT
Remove the chicken from the oven and serve with the broccolini and smashed avocado. Enjoy with a squeeze of lime juice and a dollop of coconut yoghurt, if desired.
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poultry / M A K E S S I X T E E N
CHICKEN SALSA VERDE SAUSAGE ROLLS WITH EASY AIOLI / BASED ON A RECIPE BY CARÊME PASTRY
SALSA VERDE INGREDIENTS 2 T E A S P O O N S B A B Y S A LT E D C A P E R S, R I N S E D 4 BABY CORNICHONS, CHOPPED 1 CLOVE GARLIC, CRUSHED 1 T E A S P O O N D I J O N M U S TA R D 1 TA B L E S P O O N D I L L, C H O P P E D 1 TA B L E S P O O N PA R S L E Y, C H O P P E D 1 TA B L E S P O O N TOA S T E D P I N E N U T S, CHOPPED ZEST AND JUICE OF 1/2 LEMON S A LT A N D P E P P E R TO TA S T E SAUSAGE ROLL INGREDIENTS 250G CHICKEN MINCE 250G PORK MINCE 1/3 CUP FRESH BREADCRUMBS 375G BUT TER PUFF PASTRY TRY CARÊME PASTRY 1 E G G , L I G H T LY B E AT E N F O R E G G WA S H EASY AIOLI INGREDIENTS 1/2 C U P W H O L E E G G M AYO N N A I S E 1/2 CLOVE GARLIC, CRUSHED 2 TEASPOONS LEMON JUICE CRUSTY BREAD METHOD
Preheat oven to 200oC For the salsa verde, place all the ingredients in a food processor and process until smooth. Add the mince and breadcrumbs to the salsa verde and pulse until combined. Unroll pastry and cut the sheet in half lengthways and roll each sheet out on a floured surface to approximately 18cm x 32cm. Place half the meat mixture down the centre of pastry, brush edges with egg wash and roll up to enclose filling. Repeat with remaining pastry and chicken mix. Place both rolls on a tray and refrigerate for 15 minutes. Cut each roll into 8 pieces and brush with egg wash. Place on a baking paper lined tray and bake for 15-20 minutes or until golden. Unbaked sausage rolls can be frozen for up to 1 month. Bake from frozen at 200oC for 25 minutes or until golden and cooked through. While sausage rolls are cooking make the aioli by mixing all the ingredients together in a bowl. The aioli can be made the day before needed and stored in the fridge. Serve sausage rolls with aioli for dipping.
meat / S E R V E S S I X
GREEK LAMB AND RISONI STEW / RECIPE BY EMMA HENDERSON
This is a family favourite, all of my three boys always eat it up and ask for seconds, a rare occurrence in our house – there’s always one that doesn’t like something! INGREDIENTS
METHOD
3 TA B L E S P O O N S O L I V E O I L
Preheat oven to 180oC
850G L AMB SHOULDER, DICED
Heat a third of the oil in a large ovenproof
2 R E D O N I O N S , F I N E LY C H O P P E D 3 GARLIC CLOVES, CHOPPED 800G CHOPPED TINNED TOMATOES 1 CINNAMON STICK 40G BUTTER 1L BEEF STOCK OR WATER 400G RISONI 150G BABY SPINACH 150G F E TA C H E E S E
casserole pan and fry the meat over medium high heat until well browned. Tip the meat onto a plate, repeat with half of the remaining olive oil and meat. Add the remaining olive oil to the pan and sauté the onion over medium heat until golden. Add the garlic and cook for a minute before adding the meat back to the pan. Add the tomatoes, cinnamon and butter and season with salt and pepper. Simmer for 5 minutes before adding the stock. Cover and bake in the oven for 1 hour or until meat is tender. Mix the risoni through the casserole, cover and return to the oven for another 15 minutes, or until the pasta is cooked and has absorbed most of the sauce. Remove from the oven, stir though baby spinach, dot with feta cheese and serve.
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vegan sweets / S E R V E S E I G H T
APPLE, ALMOND AND OLIVE OIL CAKE / RECIPE BY JANE CAMERON
Although this cake is vegan, it rivals any conventional cake for afternoon tea. It’s quick and easy to make and the almond meal and olive oil keep it tender, moist and delicious for days. INGREDIENTS
METHOD
2 TA B L E S P O O N S C A S T E R S U G A R
Pre-heat oven to 180oC.
1 TEASPOON CINNAMON
Line and use olive oil to grease a 20cm
1/2 LEMON, JUICE 2 APPLES, PEELED, CORED AND CUT INTO 5MM SLICES
diameter springform tin. In a small bowl, mix 2 tablespoons of
TRY GRANNY SMITH, PINK L ADY
sugar, cinnamon and lemon juice. Add
OR GOLDEN DELICIOUS VARIETIES
apple slices and mix well to coat each slice.
1+1/2 C U P S P L A I N S P E LT F LO U R
Arrange the apple slices in the prepared
1+1/2 TEASPOONS BAKING POWDER
tin. Don’t spend too much time artfully
1 CUP ALMOND MEAL
arranging each slice as the apple will cook
1/2 CUP CASTER SUGAR
down over time and individual slices won’t
P I N C H O F S A LT
be discernible. Set aside.
3/4 CUP APPLESAUCE 3/4 CUP ALMOND MILK 1 CUP OF OLIVE OIL TRY A FRUIT Y EXTRA VIRGIN VARIET Y 1 TEASPOON VANILL A ESSENCE TO SERVE VEGAN VANILL A ICECREAM OR FRESH CREAM
In a large bowl sift in the flour and baking powder. Add the almond meal, sugar and salt. Whisk to combine then make a well in the centre. In a medium bowl, add the applesauce, almond milk, olive oil and vanilla essence. Whisk well to combine all ingredients. Pour this mixture into the well made in the flour mix and stir with a fork until just combined. Transfer mixture to the prepared tin with apples and shake tin from side to side to ensure even distribution of the batter. Place tin on a lined baking sheet to catch any spills from the tin. Bake for approximately 50 minutes or until a skewer comes out clean when testing. Leave in the tin to cool slightly before transferring to a wire rack to cool completely before serving inverted to reveal apple topping. Serve with vegan vanilla icecream or fresh cream for non-vegans if desired.
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sweets / S E R V E S E I G H T
MUM’S BANANA CAKE / RECIPE BY EMMA HENDERSON
This cake brings back so many lovely childhood memories. Mum still makes this cake better than me, every time! CAKE INGREDIENTS 125G BUTTER, SOFTENED 1/2 CUP CASTER SUGAR 1 TEASPOON VANILL A EXTRACT 2 EGGS 3/4 CUP OVER RIPE BANANAS, MASHED 1 TEASPOON BICARBONATE SODA 1+1/2 CUPS SELF RAISING FLOUR 1 TA B L E S P O O N M I L K ICING INGREDIENTS 1 1/2 CUPS ICING SUGAR 30G B U T T E R, M E LT E D 3 TA B L E S P O O N S L E M O N J U I C E 2 TA B L E S P O O N S D E S I CC AT E D CO CO N U T OPTIONAL METHOD
Preheat oven to 180oC. Grease a 23cm round cake tin and line the base with non-stick baking paper. Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add vanilla, eggs and banana and beat until incorporated. Fold in sifted flour, bicarbonate soda and milk. Pour mixture into prepared tin and bake for 25-30 minutes or until cooked. Leave in tin for 10 minutes before transferring to a wire rack to cool. To make the icing, sift icing sugar into a medium mixing bowl. Add butter and lemon juice and stir until smooth. Once the cake has cooled, spread with lemon icing and sprinkle with desiccated coconut if desired.
sweets / S E R V E S E I G H T
PEAR AND HAZELNUT TART / RECIPE BY CHERISE CONRICK / ADAPTED FROM A RECIPE BY DELICIOUS.COM.AU
INGREDIENTS
METHOD
100G TOASTED HAZELNUTS,
Pre-heat oven to 170oC. Lightly grease and line a round loose-bottomed
SKINS REMOVED
tart pan or flan dish. Set aside.
1/2 CUP CASTER SUGAR 2 TEASPOONS CASTER SUGAR 1/3 CUP PL AIN FLOUR, SIFTED 1/2 TEASPOON BAKING POWDER P I N C H O F S A LT
Place the toasted hazelnuts, 1/2 cup of caster sugar and 1 tablespoon of flour in a food processor and pulse together until the nuts are finely ground being careful not to over mix which will result in an oily paste. Transfer to a large bowl and add remaining flour, baking powder and
2 EGGS, FREE RANGE, ORGANIC
salt. Whisk together until well combined.
1/4 CUP MILK
In a medium bowl, beat the eggs until just frothy. Whisk in milk,
1 TEASPOON VANILL A ESSENCE
vanilla and cooled butter.
80G U N S A LT E D B U T T E R, M E LT E D
Pour the egg mixture into the nut mixture and stir together until
AND COOLED 20G U N S A LT E D B U T T E R, C H I L L E D
just combined. Scrape the batter into the prepared dish, spreading
AND CHOPPED
it evenly.
2 PEARS, RIPE
Peel, quarter and core the pears. Cut each quarter into 5mm thick
TRY BEURRE BOSC
slices. Fan the slices slightly by gently pressing down on them with
TO SERVE
the palm of your hand. Slide a palette knife under each quarter and
ICING SUGAR DOUBLE CREAM
position it on the batter, repeating until all the pears are placed. Sprinkle over the remaining 2 teaspoons of caster sugar and dot them with small squares of chilled butter. Bake for 25-30 minutes until the batter is slightly puffed and golden. If the top is colouring too quickly, cover the tin loosely with foil. Transfer to a wire rack to cool. Sift with icing sugar before serving with cream, if desired.
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FÊTE/LIFE FOOD / FETEPRESS.COM.AU
vegan sweets / S E R V E S S I X
VEGAN CHOCOL ATE CAKE / RECIPE BY JANE CAMERON
CHOCOL ATE CAKE INGREDIENTS
CAKE METHOD
2 CUPS SUGAR
Preheat oven to 180oC.
3 CUPS PLAIN FLOUR
Line three x 15cm diameter springform tins. Sift all dry ingredients and
6 TA B L E S P O O N S Q UA L I T Y CO COA 2 TEASPOON SODA BICARBONATE 1 T E A S P O O N S A LT 2 TA B L E S P O O N WH I T E V I N EG A R 3/4 C U P V EG E TA B L E O I L 2 TEASPOON VANILL A EXTRACT 2 CUPS WATER DAIRY-FREE CHOCOL ATE
make three large holes in the mixture. In a separate bowl, mix vinegar, oil and vanilla extract. Pour liquid mixture into two of the holes in the flour mixture and over this pour 2 cups of water. Mix with a fork until well combined. Pour evenly into tins and bake for approximately 30 minutes. (Baking time varies greatly dependant on oven, so check to see it feels firm to the touch in centre and skewer comes out clean.) Cool in tin for 5 minutes then transfer to wire rack to cool completely. Cut off any rise to be left with three flat layers, ready for icing.
‘BUTTERCREAM’ INGREDIENTS 250 G D A I R Y-F R E E B U T T E R
BUTTERCREAM METHOD
2+1/2 CUPS ICING SUGAR
With electric mixer, beat dairy-free butter until it turns pale white.
1/2 CUP QUALIT Y COCOA
In a separate bowl, sift icing sugar and cocoa together. Gradually add
1 TEASPOON VANILL A EXTRACT
icing mixture to whipped butter, beating well between additions.
ICING INGREDIENTS 1 CUP ICING SUGAR 1/3 CUP COCOA 1 TA B L E S P O O N O F D I A R Y-F R E E B U T T E R, M E LT E D 1 TA B L E S P O O N A L M O N D M I L K OR MILK OF CHOICE
Mix in vanilla extract. Store in refrigerator. ICING METHOD
In a small bowl, mix together the icing sugar and cocoa. Stir in the melted dairy-free butter and milk and stir until desired consistency is achieved, adding more milk if required.
sweets / S E R V E S F O U R
SELF-SAUCING CHOCOL ATE PUDDING / RECIPE BY JANE CAMERON
This ultra-simple dessert certainly isn’t fancy nor complicated, it’s just good old-fashioned comfort food at its best. This recipe has been in my family for as long as I can remember. It can be whipped up in minutes – I like to get it in the oven first, then while it’s bubbling away, I can prepare the main meal so that everything is ready at precisely the right time! PUDDING INGREDIENTS
METHOD
60G B U T T E R, M E LT E D
Pre-heat oven to 160oC.
2 TA B L E S P O O N S B E S T Q UA L I T Y CO COA, S I F T E D
Melt the butter and use some to grease
1 CUP PL AIN FLOUR, SIFTED 2 TEASPOONS BAKING POWDER, SIFTED 1/2 CUP CASTER SUGAR 1 L A R G E E G G , L I G H T LY B E AT E N 1/2 CUP MILK, FULL CREAM
an ovenproof dish. Set aside. In a large bowl, sift 2 tablespoons of the cocoa (reserving the remaining 2 tablespoons), flour and baking powder. Stir in 1/2 cup of sugar (reserving the
SAUCE INGREDIENTS
remaining 1/2 cup) and mix well to
2 TA B L E S P O O N S B E S T Q UA L I T Y CO COA, S I F T E D
combine all ingredients.
1/2 CUP CASTER SUGAR
Add milk and egg and mix with a rubber
2 CUPS BOILED WATER, HOT
spatula. Stir in melted butter and mix
TO SERVE
until well combined.
POURING CREAM
Pour batter into prepared dish and
VANILL A ICECREAM
set aside. In a small bowl, mix together the remaining 2 tablespoons of cocoa and the remaining 1/2 cup sugar. Sprinkle this mixture over the cake batter ensuring an even coverage. Boil 2 cups of water. Transfer the pudding dish to the oven on a baking tray to catch any drips as the pudding cooks. When positioned on the tray, carefully pour over the hot water ensuring an even coverage. The water will sink to the bottom and combine with the cocoa and sugar coating to create the sauce. Cook for approximately 40 minutes, checking occasionally to see if the cake is cooked. If using a deep dish, the pudding may take an additional 10 minutes or so to cook. Remove from the oven and allow to cool slightly. Serve warm with cream or vanilla icecream. Store leftovers in the refrigerator for up to 1 week.