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Foodie Friday: Stuffed eggplant 3 ways

Foodie Friday

This week’s recipe comes from Maxwell & Williams. Maybe give meat-free Monday a go?

Ingredients

3 medium eggplants
1 1/2 cups (300g) mixed rice and quinoa, cooked
1 tin chopped tomatoes
1/4 cup fresh dill, coriander and parsley, chopped
1 tsp salt
1 tsp pepper
3 tbsp Greek yoghurt
1/4 tsp dried mint
1 small avocado
1/3 cup (40g) peas, mashed 1/4 cup (50g) fetta, crumbled 2 tbsp lemon juice
2 falafels, halved
1 tbsp pomegranate seeds
1 radish, finely sliced Sumac and mint, to garnish 3 tbsp hummus
6 cherry tomatoes, chopped 3 baby bocconcini, torn

Method

1. Pre-heat oven to 180°C (160°C fan-forced).

2. Cut lengthways to remove the top third of the eggplants and place cut side up into a baking tray. Using a dessert spoon, scoop out the flesh leaving a half centimetre intact around the eggplant.

3. Place excess flesh into a medium sized bowl and break up using the spoon. Add brown rice and quinoa, chopped tomatoes, mixed fresh herbs, salt and pepper. Stir to combine and transfer into eggplant shells.

4. Bake in oven for 40-45 minutes or until eggplant skin is tender.

5. In the meantime, combine Greek yogurt in a small bowl with the dried mint and set aside. In another small bowl mash avocado and stir through peas, fetta and lemon juice.

6. Remove eggplants from oven and allow to cool for 10 minutes.

7. Top one eggplant with minted yoghurt, falafels, pomegranate seeds and micro herbs. Spread avocado mixture over the second eggplant and top with radishes, sumac and fresh mint. Dress the final eggplant with hummus, cherry tomatoes, bocconcini and micro herbs. Serve immediately.

Go straight from oven to table with Maxwell & Williams’ Epicurious range.

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Foodie Friday: Roast vegetable, haloumi & grain salad

Maxwell & Williams Majolica

Foodie Friday

Styled on the brand’s colourful Majolica range (that was inspired by traditional Italian majolica tin-glazed ceramics), today’s delicious vegetarian recipe is brought to us by Maxwell Williams. Grilled haloumi is pretty hard to resist at any time of year, but this dish would make an ideal meal on these hot summer days. Yum!

Maxwell & Williams Majolica

Preparation time: 15 mins | Cooking time: 45 mins | Serves: 4-6

Ingredients

  • 4 large raw beetroots, peeled and sliced into wedges
  • 2 medium sweet potatoes, peeled and sliced into rounds
  • 4 red onions, peeled & sliced into wedges
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • 100g quinoa, rinsed
  • 100g lentils
  • 1L vegetable stock
  • 2 x 250g packs haloumi cheese, each block cut into six slices

For the dressing

  • 1 garlic bulb
  • 1 tbsp lime juice
  • 1 tbsp sherry vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp clear honey
  • Salt & pepper to taste

To garnish

  • Coriander sprigs

Method

  1. Preheat oven to 200°C fan forced (220°C conventional).
  2. Put the beetroot, sweet potato and red onion in a large roasting tray. Cut the top off the garlic bulb (reserve it for the dressing) and drizzle with a little of the olive oil before wrapping it in foil and adding to the tray. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
  3. Meanwhile, put the quinoa, lentils and stock in a medium saucepan over a high heat. Bring to the boil, then turn down to medium-low heat and cover with a lid. Simmer for 15-20 mins. Drain.
  4. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa and lentils.
  5. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lime juice, sherry vinegar, oil, honey and seasoning and stir to combine.
  6. Put a grill pan over a high heat. When it’s really hot, add the haloumi and grill for 45-60 secs each side (do this in batches).
  7. Spoon the quinoa and vegetables onto plates and top with the haloumi and dressing. Garnish with coriander sprigs.

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Foodie Friday: Chocolate and almond biscotti

Foodie FridayToday’s recipe is from Maxwell & Williams, inspired by their Cashmere Luxe and Teas & C’s Contessa collections.

Prep time 15 mins  |  Cooking time 40 mins  |. Makes approx. 24

Ingredients

300g (2 cups) plain flour
½ cup dark cocoa powder
1 tsp baking soda
1 tsp salt
90g salted butter, softened
1 cup caster sugar
2 large eggs
2 tsp vanilla extract
1 tbsp The Tea Collective x Contessa ‘The Princess & The Tea’ tea blend*
1 cup blanched almonds

To garnish
The Tea Collective x Contessa ‘The Princess & The Tea’ tea blends*
200g dark chocolate, melted

Method

Preheat oven to 160°C fan forced (180°C conventional). Prepare a large baking tray by lining with baking paper.

In a medium bowl sift together flour, cocoa powder, baking soda, and salt.

In a separate bowl, use an electric mixer to beat together butter and caster sugar until light and fluffy.

Add eggs and beat until well combined. Add vanilla extract and mix.

Stir flour mixture into butter mixture to form a stiff dough. Mix in tea leaves & blanched almonds.

Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking trays, each approximately 20cm long and 10cm wide.

Bake for 40 minutes, or until slightly firm to the touch. Cool on tray for 5 minutes.

Transfer to a cutting board and cut logs into quarter-to-half cm thin slices. Arrange slices of biscotti on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.

Melt the dark chocolate. Dip half of each biscotti into the chocolate. Sprinkle with extra tea leaves and place on a baking paper lined tray to set.

Store in airtight containers for 1-to-2 weeks.

Note: *Can be substituted for any good quality tea leaves. **Edible flowers can look equally delightful as a finishing touch.

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Interiors Addict

Foodie Friday: Ginger slice

Foodie Friday

Forgotten someone’s Christmas present? Received one from someone you weren’t planning to buy for? Come on, it happens! Impress them with a delicious and handmade sweet treat by baking this easy ginger slice this weekend. Thanks to Maxwell & Williams for the recipe which is pictured on their festive Merry Mistletoe range.


Ingredients

Base:

1/4 cup (90g) golden syrup 1/4 cup (55g) sugar
150g butter
2 tsp ground ginger
1 tsp ground cinnamon
1/2 cup (40g) desiccated coconut
1 1/2 cups (135g) rolled oats
3/4 cup (110g) self-raising flour

Icing:

2 tbsp golden syrup
2 cups (320g) icing sugar
80g butter
3 tsp ground ginger
1/4 cup (55g) crystallised ginger, finely sliced

Method

1. Preheat oven to 170°C

2. Line a 20cm x 20cm tray with baking paper, set aside.

3. For the base, add golden syrup, sugar and butter into a medium-sized saucepan. Place over a low heat for 4-5 minutes, stirring occasionally until melted. Remove from heat and stir in ginger, cinnamon, coconut, oats and self-raising our.

4. Combine thoroughly then scrape into the prepared baking tin, press firmly into the base and spread evenly with a spatula.

5. Place in the oven for 20 minutes or until slightly golden.

6. While the base is cooling, start to prepare the icing. Place golden syrup, icing sugar, butter and ground ginger into a small saucepan over a low heat for 5-6 minutes, stirring occasionally until melted.

7. Remove baking tray from oven and pour icing over the base. Gently rotate the base to ensure even coverage and sprinkle with the sliced crystallised ginger.

8. Place in fridge for 4 hours or until rm, then remove from baking tray and place on chopping board. Cut into 5cm pieces and serve on a Merry Mistletoe dish.

Keeps for one week in an airtight container.

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Foodie Friday: Earl Grey tea cakes

Today’s recipe comes from our friends at Maxwell & Williams. Featuring bursts of bright florals contrasted with delicate gold edging, their new Teas & C’s Glastonbury collection includes everything you need to enjoy a quiet cup of your favourite tea blend or host the perfect afternoon tea – from teapots and teacups to cake stands and platters, all designed to mix and match.

Ingredients

  • Cooking oil spray
  • 250g butter, softened
  • 250g caster or superfine sugar
  • 1 tsp vanilla bean seeds or extract
  • 5 eggs at room temperature
  • 250g self-raising flour
  • 1 tsp baking powder
  • 2 tsp loose leaf Earl Grey tea, crushed until fine
  • 1⁄4 cup milk
  • Garnish:
  • 600ml cream, whipped 3 tsp caster sugar
    1⁄2 tsp vanilla essence Raspberry jam
  • Sliced strawberries

Method

  1. Preheat oven to 160°C (140°C fan forced)
  2. Spray 12 x 7cm straight-sided round tins or 24 mini muffin tins with cooking spray and line the bases with baking paper.
  3. Using an electric mixer, whip the butter and sugar together for 3 minutes until light and fluffy. Add the vanilla and then the eggs one at a time, whisking until combined.
  4. Remove from the mixer and sift in the self-raising flour and baking powder. Fold in the Earl Grey tea leaves, adding the milk to keep the batter moist.
  5. Divide the batter into the tins and smooth over using a spatula.
  6. Place in the oven and bake for approximately 12 minutes or until a skewer inserted into the centre of the cakes comes out clean. Cool completely in the tins.
  7. To assemble the cakes, whip the cream, sugar and vanilla until medium-soft peaks form.
  8. Cut each sponge cake in half using a serrated knife. Sandwich together with jam and cream.
  9. Garnish the top of each cake with a dollop of cream and a sliced strawberry.

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Foodie Friday: Peach and berries French toast

Could the food pair more beautifully with the plates here?! Featuring watercolour florals and fun design twists, Cashmere Bloems’ extended dinnerware collection from Maxwell & Williams is the perfect backdrop for an indulgent breakfast. The new teaware additions were designed by Carol-Joy Pirie, the winner of their RMIT Industry Partnership Award.

Serves: 4 | Prep: 15 mins | Cook: 25 mins

Ingredients

  • 1 cup milk
  • 3 large eggs
  • 1tsp vanilla extract
  • 1⁄2 tsp ground cinnamon
  • 1⁄4 cup maple syrup
  • 8 thick-cut brioche slices
  • 2 small peaches, sliced
  • 1 1⁄2 cups blueberries
  • 1 1⁄2 cups raspberries
  • Powdered sugar, to serve

Method

  1. Preheat oven to 200°C and whisk together milk, eggs, vanilla, cinnamon and half the maple syrup.
  2. Place 4 brioche slices on a baking tray and top with half the peaches and berries. Pour the egg mixture over the fruit and layer with remaining brioche. Top with remaining fruit and egg mixture. Let sit for 10-15 minutes.
  3. Bake for 20-25 minutes or until bread in golden. Serve with additional fruit, sifted icing sugar and remaining maple syrup.

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Foodie Friday: Lemon and thyme bars

This week’s recipe comes from our friends at Maxwell & Williams.

Serves: 12 | Prep: 20mins | Cook: 60mins

Ingredients

For the crust:
• 225g unsalted butter, room temperature • 1⁄2 cup caster sugar
• 2 cups plain flour
• 2 tbsp fresh thyme, finely chopped
• 1⁄4 tsp salt

For the lemon layer:
• 7 large eggs
• 2 1⁄2 cups sugar
• 3 tbsp lemon zest, grated
• 1 cup lemon juice, freshly squeezed • 1 cup plain flour

For the lemon glaze:
• 2 cups icing sugar
• 1⁄4 cup freshly squeezed lemon juice, apx. 2 lemons • Fresh thyme sprigs to garnish

Method

  1. Preheat oven to 180°C (160°C fan-forced)
  2. To make the crust, cream the butter and sugar in the bowl of an electric mixer until light. Reduce mixer speed to low and add flour, thyme and salt, mixing until just combined into a rough dough.
  3. With floured hands, gather the dough into a ball and place in the baking tray. Flatten and press into a greased 20 x 30cm baking pan to create a base. Chill in refrigerator for 30 minutes.
  4. Remove from refrigerator and bake the crust for 15 to 20 minutes, until very lightly browned. Cool on a wire rack, leaving the oven on.
  5. To make the lemon layer, whisk together eggs, sugar, lemon zest, lemon juice, and flour. Pour over the cooled crust and bake for 35 to 40 minutes, or until the filling is set. Cool to room temperature.
  6. To make the lemon glaze, whisk together icing sugar and lemon juice. Add more or less sugar and/or juice for desired consistency. Pour glaze over lemon bars and spread with a spatula to cover evenly. Allow the glaze to set for at least 20-30 minutes.
  7. Cut into squares and garnish with fresh thyme. Serve on your favourite Maxwell & Williams Seed & Leaf platter.

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Foodie Friday: Dark chocolate tartlets with candied orange

Rich bittersweet chocolate tarts are topped with candied orange slices and a dash of sea salt for a sophisticated dessert. Baked into miniature versions, these tarts make a perfect treat to indulge in and are the ideal size to bring along to your next event.

Shown served on Maxwell & Williams‘ stunning Botanica Floris range. Designed in collaboration with the Royal Botanic Gardens Victoria and botanical artist Malcolm Hobday, this range features beautiful oversized blooms, set against a backdrop of matching golden silhouettes. Made from luminous fine bone china with a hand painted gold rim, the collection is a nod to the outdoors, making a beautifully polished statement on the tabletop.

Ingredients

Serves 6 Prep: 30 minutes Cook: 15 minutes

For the salted dark chocolate tart:
250g dark chocolate
150g butter
3 eggs, plus 1 yolk
30g plain flour
50g caster sugar
1 mandarin, juiced
1 teaspoon sea salt
2 tablespoons Grand Marnier or other orange-flavoured liquer
6 x10cm ready-made tart shells

For the candied orange:
2 oranges
1 1/2 cups sugar

Method

Candied Orange and Syrup

Thinly slice 2 oranges and set aside.

Simmer sugar with equal parts water over medium heat.

Add orange slices to the mixture and reduce heat to low. Cook for 5 minutes or until softened.

Remove orange slices and let cool on wire rack.

Continue to heat the syrup under medium heat for 2 minutes or until reduced. Let it cool slightly.

Salted Dark Chocolate Tart

Preheat oven to 180°C.

Melt chocolate, butter and 3 tablespoons of syrup over a pan of simmering water. Add sea salt, mandarin juice and Grand Marnier to chocolate mixture and stir to combine. Set aside to cool.

Whisk eggs, flour and sugar in a separate bowl then gradually add chocolate to the egg mixture.

Pour into the tart shells and bake for 15 minutes. The filling will wobble slightly, but will then become firm as it cools.

Arrange candied orange slices over the tart, drizzle with syrup and sprinkle sea salt flakes to serve.

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Foodie Friday: Drunken garlic clams

This recipe from Maxwell & Williams is an easy one to make. With a range of fresh ingredients, it’s cooked and served in their 2.5L Vitromax dish, but any casserole would do.

Serves: 4 | Prep: 10mins | Cook: 10mins

Ingredients

  • 3 tablespoons butter
  • ¼ cup garlic cloves, crushed
  • ¼ cup spring onion, finely sliced
  • ½ onion diced
  • 1 ½ cups white wine
  • 1 cup chicken stock
  • 1kg clams or cockles, small
  • ½ cup cream
  • 2 tablespoons parsley, roughly chopped
  • 2 tablespoons dill, roughly chopped
  • 2 tablespoons chilli, roughly chopped

Method

Place your casserole over a medium heat and add butter, garlic, cloves and onion.

Sauté for 4 minutes or until soft.

Increase heat to high and pour in white wine, cook for 1 minute.

Reduce heat to medium and add chicken stock and cream, stirring to combine.

Immediately add clams, cover and allow simmering for 2-3 minutes or until clams have opened.

Remove from heat and top with parsley, dill and chilli.

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Foodie Friday: Chocolate cake with stewed blood plums

This week’s recipe comes from Maxwell & Williams and Melbourne blogger @Georgeats. Styled on Maxwell & Williams’ gold mezze serving tray.

Serves: 12  | Prep: 20mins | Cook: 40mins

Ingredients

For the cake:

  • 200g dark cooking chocolate
  • 150g butter
  • 4 large eggs
  • 1 ½ cups almond meal
  • 1 tablespoon espresso
  • 50g caster sugar
  • 50g brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder

For the plums:

  • 5 ripe blood plums
  • 1 teaspoon maple syrup
  • ½ teaspoon vanilla bean paste
  • 20g butter

Method

Preheat the oven to 180 degrees Celsius.

Using the double boiler method, melt the chocolate and butter in a stainless steel bowl over a pot of boiling water, ensuring the water doesn’t touch the base of the bowl. Once it is completely melted and combined, add the sugar, salt and espresso, and continue to stir until the sugar granules disappear.

Remove from the heat. Separate your egg yolks from your whites, ensuring your utensils are squeaky clean, and beat the egg whites until stiff peaks form.

In a large bowl, combine the almond meal with the chocolate mixture, followed by the egg yolks, and mix well.

Gradually, spoon by spoon, mix in the beaten egg whites, until they are completely combined, and you are left with a fluffy chocolate cake batter.

Take a lined and greased 21cm spring form cake tin and pour in the batter. Put it in the oven for 35-40 minutes.

While the cake is cooking, slice your plums and put them in a medium saucepan along with the other ingredients. Cover them and cook on a gentle low-medium heat until they soften and become juicy. Remove from the heat.

Once the cake has cooled, remove it from the tin, spoon over the stewed plums and serve.

Serve up a slice of this cake with clotted cream and enjoy with a glass of sparkling.

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Foodie Friday: Baked chicken casserole

Try this flavour infused roast chicken for your next gathering or Sunday dinner. Created by Maxwell & Williams in partnership with the Aviary Hotel, this delicious twist on a classic is best enjoyed with friends and family! Cook this tasty recipe using the new Maxwell & Williams Artisan Rectangular Baker. Once you’re ready, place the Artisan Baker in the centre of the table so everyone can help themselves. Garnish the casserole with fresh herbs and pair with a glass of Grenache to complete the feast.

Serves: 4  |  Prep: 30mins  |  Cook: 1 & ½ hours

Ingredients

  • • 1 whole chicken
  • • 1 red capsicum, cut into strips
  • • 2 red onions, thinly sliced
  • • 150g button mushrooms, sliced
  • • ½ cup pitted Kalamata olives, sliced
  • • 5 garlic cloves, thinly sliced
  • • 1 cup chicken stock
  • • 1 cup white wine
  • • 1 pinch saffron
  • • 2 bay leaves
  • • Fresh thyme
  • • ½ cup cherry tomatoes
  • • Fresh parsley, basil, oregano & celery leaf.

Method

Cut the chicken into 8 pieces and season with salt and pepper. Preheat the oven to 170°C.

Heat a heavy based pan and drizzle with olive oil. Place chicken skin side down and do not move it until it reaches a deep golden brown and is easy to turn. Turn and brown other side for a few minutes. Remove chicken and set aside.

Using the same pan, add all the chopped vegetables, garlic, saffron, a few twigs of thyme and salt and pepper to taste, sauté for 5 minutes.

Add 1 cup of white wine to the pan and let it reduce. Add chicken stock and tomatoes.

Place the chicken and vegetable mixture into the Artisan Rectangular Baker and let it sink into the juices. Place the baker uncovered in the preheated oven for 45 minutes to an hour or until the chicken falls off the bone.

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Foodie Friday: Spiced pumpkin pie

foodie friday logo

Winter is all about indulging in rich and warming creations, using seasonal produce and spices to create decadent desserts.  Warm up with this creamy spiced pumpkin pie on a buttery crust. Thanks to Maxwell & Williams for this week’s recipe.

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Serves: 12

Ingredients

  • 2 cups freshly mashed cooked pumpkin
  • 1 sheet of store bought shirtcrust pastry
  • 395g sweetened condensed milk
  • 2 eggs
  • 1 pinch of salt
  • 2 ground cinnamon sticks
  • Half of a fresh nutmeg
  • 1 tsp grated fresh ginger

Method

  1. Roll out one sheet of short crust pastry to fit in the 27cm Maxwell & Williams Pyromax Pie Dish.  Line the top of the pastry with non-stick baking paper and fill with oven weights or dry beans.  Place shell into a preheated oven of 180 degrees Celsius and blind bake for 10 minutes until it begins to golden.
  2. In a food processor, combine the freshly mashed cooked pumpkin, sweetened condensed milk, eggs and a pinch of salt.
  3. In a mortar & pestle, grind two cinnamon sticks and half a nutmeg with 1 tsp of grated fresh ginger. Add spice mixture to pumpkin mixture and pulse to combine evenly.
  4. Pour pumpkin spiced mixture into half-baked shell and place in oven for 40 minutes.  When the pie is ready, it will brown slightly around the edges and the centre will appear slightly wobbly, yet firm to the touch.
  5. Serve from the oven with a generous spoon of whipped cream.

Best served out of the oven with a dollop of freshly whipped cream, you’ll swear you were in a log cabin in front of a roaring fireplace.

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Expert Tips Homewares Styling

Steal food and table styling tips from the pros to use at home

Maxwell & Williams headed to the newest property from stylist Lynda Gardener in country Victoria, to shoot their latest tableware for their latest Your Style, Your Way campaign. They gave us a peek behind the scenes and shared some great table and food styling tips.

Maxwell & Williams Diamonds-87

Stylist Stephanie Stamatis (aka Stephanie Somebody) , food stylist Cassandra Morris and photographer Lauren Bamford, worked their magic at The Estate, Trentham.

Maxwell & Williams Colour Basics set up

We asked food stylist Cassandra Morris for her top tips…

What are your favourite ways to use food as style accessories? Being a baker, cakes are my way of using food as a style accessory; a beautifully decorated cake, arranged with foliage and flowers sitting on a ceramic cake stand in the midst of dessert table laden with sweets. You can’t help being drawn to that table as soon as you walk into a party or event and be enticed by it all.

Maxwell & Williams Blush lifestyle_159

Maxwell & Williams Blush bed shot

How can food be plated differently for different occasions? If I was hosting a casual party then I would be more likely to do a grazing table that guests can eat from at their leisure throughout the evening. Think a yummy selection of different cheeses, cured meats, fresh fruit, Sicilian olives, quince paste and honeycomb. Then add some fresh sourdough and crackers and that’s my go to. If I was hosting a dinner party, my style is more share plates. I think there is more conversation based around these types of meals; you ask more questions. I’d still use nice crockery and serving bowls placed in the middle of the table.

Maxwell & Williams Diamonds-71

What tips do you have for people who want to create beautiful looking cakes and desserts? I’m all about keeping it simple and adding foliage or flowers to beautify a natural looking cake. My favourite cake combination is spiced pear and cardamom with an espresso butter frosting. With desserts, I like to use seasonal produce keep it simple but packed full of flavours, think a yummy plum crumble with loads of custard.

What do you look for in dinnerware and glassware to bring your recipes to life? I like simple classic white pieces that don’t date and allow the food to be the centrepiece. If I was hosting a high tea, more fine china and tea cups.

Stylist Stephanie Stamantis shared how she gets her inspiration to bring products to life in a photoshoot:

“The inspiration firstly comes from the product and identifying what lifestyle we are trying to convey, and then I will do some research on how to best hero our product. I love to be able to make the product mesh seamlessly into the final shots, but also look for ways to introduce texture and colour palette to the overall styling.

“All of the additional props for a photoshoot are selected to support the hero product and I am always careful that they don’t outweigh what we are trying to sell. I like to add props that sit naturally with the hero and make it look as if it is in use, removing anything that is unnecessary or does not make sense.”

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