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Foodie Friday: Pasta with pancetta & caramelised onions

Foodie FridaySweet caramelised onions and salty pancetta are combined in this rustic, easy-to-make dish from Williams Sonoma. Spaghetti is a very acceptable substitute if bucatini is hard to come by. Uncork a Trebbiano or other soft Italian white to balance the earthiness of the pasta.

Ingredients
250 g pancetta, cut into 6mm dice
4 Tbs. olive oil
250 g mixed mushrooms, halved if large
1.25 kg red onions, brown onions or a mix, halved and very thinly sliced lengthwise
2 tsp. chopped fresh oregano
Salt and freshly ground pepper
500 g bucatini
1/2 cup (125 ml) dry white wine
1/2 cup (60 g) freshly grated pecorino cheese, plus more for serving

Method

1. In a large sauté pan over medium-low heat, sauté the pancetta until lightly crisped and a little of the fat is rendered, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain.

2. In the same pan over medium heat, warm 2 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Using a slotted spoon, transfer the mushrooms to a plate.

3. Add the remaining 2 Tbs. olive oil to the pan. Add the onions and stir until evenly coated with the oil. Cover and cook over medium-low heat until the onions are well softened, 15 to 20 minutes. Add the oregano, 1 tsp. salt and a generous grinding of pepper and cook, uncovered, until golden brown, creamy and greatly reduced in volume, about 30 minutes longer. Stir from time to time to prevent scorching.

4. Meanwhile, bring a large pot of salted water to a boil. Add the bucatini, stir and cook, stirring occasionally, until al dente, according to the package directions. Drain, reserving about 1/2 cup (125 ml) of the cooking water.

5. Raise the heat under the onions to medium-high, pour in the wine and stir to scrape up any browned bits from the pan bottom. Let simmer for a minute, then add the reserved pancetta and mushrooms with any accumulated juices. Transfer the pasta to the pan and toss gently to combine. Add one or two spoonfuls of the pasta cooking water to loosen the sauce, if needed. Sprinkle with the cheese and toss to combine. Divide among 4 shallow bowls and serve, passing additional cheese at the table.

Serves 4.

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Foodie Friday: Nordic oven pancake

Foodie Friday

With jaw dropping landscapes and minimalist style, Nordic countries exude cool and this traditional breakfast dish is no exception. A twist on classic pancakes, cooked in bulk on an oven tray, this Nordic Oven Pancake recipe is perfect for entertaining or feeding hungry kids on a Sunday morning. Garnish with blueberries, maple syrup and a dust of icing sugar for a delicious treat.

Make a statement and serve this treat on the new Maxwell & Williams Suomi range. Featuring beautiful deep indigo designs contrasting with stark white ceramic, this servingware will bring a touch of Scandinavian charm to any table.

Ingredients

For the pancakes:
1 litre full cream milk 3 tbsp caster sugar
1 tsp vanilla bean paste 1⁄2 tsp fine sea salt
4 eggs
30g butter, melted 250g plain flour
1 lemon, zested

To garnish:
Maple syrup
Blueberries
Icing sugar to dust

Method

Makes 1 tray (size: 38cm x24cm, 2cm deep)

1. Preheat oven to 180°C (160°C fan forced).

2. Line a rimmed baking tray (at least 2 cm deep) with baking paper.

3. In a bowl, mix together the milk, sugar, vanilla, salt, eggs, and melted butter until well combined. Gradually add our and mix until smooth. Let rest for about 30 minutes.

4. Place the prepared tray on the middle rack in oven & slowly pour batter into the tray.

5. Bake for 30 to 40 minutes, or until the top & bottom is light golden brown. The batter will rise in the oven but will sink after being removed.

6. Leave to cool before serving, so that the centre sets. Serve cold or at room temperature.

7. Garnish with maple syrup, blueberries & a dusting of icing sugar.

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Foodie Friday: Salt and chilli calamari

Foodie FridayYou can file this one under ‘simple and delicious’! Today’s recipe is thanks to David Heath, head chef at Sydney’s Coogee Bay Hotel.

Ingredients

Squid tubes cut in to rings
Potato starch
Egg whites
Chilli salt (table salt, chilli flakes, smoky paprika, onion powder)
Aioli
Fine sliced birds eye chilli
Chopped parsley

Method

In a bowl, add the cut squid tubes and egg whites, massage together until the egg whites have become loose and frothy.

Lift out the squid and place in to potato starch. Coat the squid well then remove and place on a tray lined with paper towel. Chill for 2 hours.

To serve, deep fry in hot oil (180c) for 2 minutes then drain well and place in mixing bowl.

Toss with chilli salt, sliced chilli and parsley. Serve with a dollop of aioli and a wedge of lemon.

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Foodie Friday: Raspberry & vanilla choc bliss balls

Foodie Friday

Whip up this healthy treat from Flannerys Organic & Wholefood Market for the kids’ lunchboxes or yourself! Flannerys has stores in Lane Cove, Crows Nest and Mona Vale, Sydney. They offer a huge range of products including certified organic and seasonal fruit and vegetables, free naturopath advice and practitioner only products, great skincare options that are vegan, cruelty-free and non-toxic, gluten free breads, pastries and snack foods.

Ingredients

½ cup cashew butter (homemade or store bought is fine)
3 tbsp rice malt syrup
½ cup desiccated coconut
½ cup coconut flour
½ tsp vanilla paste
Zest of 1 lime, plus juice of a half
¼ cup freeze dried raspberries
1 bar of Pana Chocolate
½ tsp coconut oil, melted

Method

1. Place cashew butter, rice malt syrup, lime juice and zest into bowl & mix together.
2. Break off 2 squares of Pana Chocolate, chop into small cubes.
3. Combine the dry ingredients, crumble the freeze-dried raspberries and sprinkle in the chopped chocolate, and massage together with hands to combine.
4. Divide the mix into 10 portions, then roll into balls and place them in the fridge.
5. Melt remaining chocolate in a bowl over another bowl filled with boiling water, add coconut oil to help it melt to a nice smooth consistency.
6. Take the bliss balls from out of the fridge and drizzle the melted chocolate over them with a spoon.
7. Return to the fridge to set the chocolate.

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Foodie Friday: Frozen tiramisu

Foodie FridayBypass the heatwave with this beat-the-heat, no-cook dessert from Williams Sonoma. Made with ice cream in place of mascarpone cheese, and assembled in individual moulds to fit into the freezer easily, this twist on the classic Italian dessert is perfect for dinner parties as well as nights in on the sofa.

Ingredients

250 ml vanilla ice cream
1/2 cup (125 ml) strong black coffee
2 tbsps coffee liqueur
90 g savoiardi biscuits, broken into large crumbs (about 3 cups)
Cocoa powder for dusting
Dark chocolate shavings for garnish

Directions

Microwave the ice cream on medium power until just softened, 30 to 45 seconds. Alternatively, set the ice cream on the benchtop until soft, about 20 minutes. Select 4 custard moulds or ramekins, each 3/4 cup (180 ml). Line each mould with a sheet of plastic wrap, allowing a 5cm overhang.

In a small bowl, combine the coffee and coffee liqueur.

Place 1/4 cup of the biscuit crumbs in the bottom of each prepared mould. Moisten the crumbs with 2 tsps of the coffee mixture. Top with 2 tbps of the ice cream and spread the surface smooth. Using a fine-mesh sieve, lightly dust the ice cream with cocoa powder. Repeat the layers. Add a final layer of biscuit crumbs, gently pressing them into the ice cream to form a flat surface. Drizzle the remaining coffee mixture over the surface, dividing evenly. Fold the overhanging plastic wrap over the top, covering completely. Place the moulds in the freezer for at least 2 hours or up to 24 hours.

When ready to serve, remove the moulds from the freezer and let sit for 15 minutes at room temperature. Unwrap the plastic and invert each mould onto an individual dessert plate. Pull on the edges of the plastic wrap to help unmould each tiramisu, then peel off the plastic wrap. Dust the tops with cocoa powder and sprinkle with chocolate shavings.

Serve immediately. Serves 4.

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Foodie Friday: Curtis Stone’s Aussie burger

Foodie Friday

While he now calls the US home, celebrated Aussie chef Curtis Stone was back on home soil recently meeting beef farmers all over Western Australia, on behalf of Australian Beef. “My trip back was nothing short of amazing. The people and the produce inspired me to create easy and delicious beef dishes that acknowledge and appreciate the unique Western Australian terrain, our quality Aussie produce and the celebration of summer in this beautiful country. I mean it doesn’t get much better than Aussie beef on a summer’s night does it?” says Curtis who shares his take on the classic Aussie burger with us.

Aussie burger

Serves: 4
Preparation: 15 minutes
Cooking: 8 minutes

Ingredients

4x 170g beef burger patties
1 medium red beetroot (about 200g), peeled
1 1/2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil, plus more for brushing
1 tbsp thinly sliced fresh chives
1 tbsp finely chopped fresh dill
1/2 tsp sugar
1/3 cup mayonnaise
3 tsp Sriracha
4 slices tasty cheese
4 hamburger buns
20g baby rocket
4 fried eggs

Method

  1. Using a box grater, coarsely grate beetroot into bowl. Stir in vinegar, oil, chives, dill and sugar. Season beetroot relish with salt and pepper.
  2. In a small bowl, mix mayonnaise and Sriracha. Season the chilli mayo with salt and pepper.
  3. Heat barbecue to high. Season burger patties with salt and pepper.
  4. Brush barbecue grates with oil and add patties. Barbecue patties for 2 minutes or until the bottoms are lightly charred. Flip patties and top with cheese. Barbecue for a further 2 minutes, or until the bottoms are lightly charred and the cheese has melted. Set patties aside on plate.
  5. Meanwhile, barbecue cut sides of buns for 1 minute, or until lightly toasted.
  6. Spread chilli mayo over the bottom halves of the buns. Top with rocket, burger patties, beetroot relish and eggs. Top with bun tops and serve.

Tips

  • Make the beetroot relish and chilli mayo ahead to save time. They can be made up to 3 days ahead, covered separately and refrigerated.
  • Drain any excess juices from relish before serving, if desired.

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Foodie Friday: Vietnamese lamb pho

Foodie Friday

Our love affair with Vietnamese pho continues and this recipe features a distinctly Australian spin on the dish courtesy of Australian Lamb. Rather paradoxically, research has also found that eating spicy food can help you cool down in the heat. Essentially chilli triggers an immediate response from the thermoregulatory system making your body sweat, which in turn cools down your body as sweat turns to water vapour. Genius!

Vietnamese lamb pho

Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients

400g lean lamb backstrap, very thinly sliced
200g dried vermicelli noodles
1.5L (6 cups) vegetable stock
5cm piece fresh ginger, thinly sliced
3 star anise
1 cinnamon stick
1/4 cup (60ml) fish sauce
3 green onions, cut into 3cm lengths
1 bunch Asian greens, cut into 3cm lengths
150g Asian mushrooms, thinly sliced
250g bean sprouts
Long red chilli (thinly sliced), coriander, Thai basil leaves, hot chilli sauce and lemon wedges to serve

Method

  1. Prepare noodles according to packet instructions. Drain and set aside.
  2. Meanwhile, place stock into a large saucepan. Add two cups (500ml) water, ginger, star anise, cinnamon and fish sauce. Bring to the boil over high heat before reducing heat to a simmer. Simmer, uncovered, for 20 minutes. Strain broth and return to pan. Return broth to the boil, add onions, greens and mushrooms and simmer for 2-3 minutes or until softened.
  3. Divide noodles and 3/4 of sprouts between four large soup bowls. Top with lamb and ladle over hot broth. Serve topped with remaining sprouts and your choice of sliced chilli, coriander, Thai basil, chilli sauce and lemon wedges.

Extra tips

  • Depending on how much heat you want, you could substitute the hot chilli sauce for sweet chilli sauce.
  • To achieve that essential finely shaved texture, place the meat in the freezer for 15 minutes before slicing to achieve paper-thin slices.
  • For tender lamb, ensure you slice the meat against the grain.
  • Lamb rump, backstrap or leg steaks would also work well in this recipe.
  • Serve with hoisin sauce, if desired, for extra sweetness.

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Foodie Friday: Ravioli with lemon butter and greens

Ravioli with lemon butter and greens

Foodie Friday

Who said pasta should be reserved for winter? Proving it can be enjoyed all year, this light vegetarian ravioli is perfect for summer entertaining and given it takes just seven minutes to prepare, you’ll have plenty of time to catch up with your guests. Courtesy of Maxwell & Williams, today’s recipe is served on the brand’s statement Positano range. Bon appetit!

Ravioli with lemon butter and greensPreparation time: 7 minutes
Serves: 4 people

Ingredients

500g pre-made ricotta ravioli
50g butter
2 cloves garlic
1 lemon, juiced and zested
500g baby spinach leaves, rinsed
1/4 cup baby capers
Parmesan, grated
Cracked pepper
Fresh dill, to garnish

Method

1. Fill a medium-sized saucepan halfway with water and a pinch of salt. Place over high heat and bring to boil. Gently and carefully place the ravioli in the water and boil for approximately 4-5 minutes or until cooked through. Drain through a colander and set aside.

2. Set a large saucepan over high heat and melt butter. Add garlic, lemon juice, zest and capers, stir to combine and reduce heat. Stir through spinach and cook for 2 minutes or until wilted.

3. Add in ravioli and gently toss to combine.

4. Transfer to serving platter and top with parmesan, cracked pepper and dill.

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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: Ruby chocolate and raspberry cheesecake

Foodie Friday

This week’s recipe comes from Callebaut Chocolate hero Jodie Van Der Velden and its luscious berries and ruby red chocolate make it ideal for the festive season. Derived from the ruby cocoa bean, ruby red chocolate is a relatively new chocolate discovery and it has a completely new chocolate taste and colour. This chocolate, combined with a raspberry puree, creates this recipe’s perfect balance of sweet and sour.

Ruby Cheesecake

INGREDIENTS

Almond Shortbread Base

  • 120g almond meal
  • 120g caster sugar
  • 120g plain flour
  • 40g unsalted butter (melted)
  • + 80g melted butter to mix with baked crumbs to make crumbly crust

Berry puree

  • 250g raspberries (frozen is fine)
  • 25g caster sugar

Cheesecake

  • 175g cream cheese
  • 200g mascarpone cheese
  • 100g caster sugar
  • 175g thickened cream
  • 375g Callebaut Ruby RB1 chocolate
  • + Ruby RB1 chocolate for décor

METHOD

Berry Puree

  1. Bring berries and sugar to simmer over low/medium heat, and reduce until liquid has reduced and mixture has halved in quantity. Cool.

Almond shortbread base

  1. Combine dry ingredients, add melted butter and mix until combined. Squeeze with fingers if necessary until butter is evenly distributed with dry mix.
  2. Place shortbread crumbs onto parchment paper on baking tray, and bake at 170° C for around 15 minutes, until crumbs are light golden brown. Cool.
  3. Add 80g melted butter to baked crumbs and mix through thoroughly to make crumbly crust, and press firmly with the back of a spoon into the greased base of a 20cm diameter round cake tin with removable base.
  4. Line inside edge of cake tin with oil or butter, then press a strip of baking paper or acetate against oil.

Cheesecake

  1. Beat cream cheese (at room temperature) with sugar until smooth, in stand mixer, with hand held electric beater or using firm whisk.
  2. Add mascarpone cheese (room temperature), beat until combined.
  3. Add thickened cream, beat until combined.
  4. Add melted ruby chocolate, beat until combined.
  5. Pour ½ of mixture into 20cm diameter cake tin with removable base and the inside edge lined (as per crumb base instructions above), and smooth surface with spatula.
  6. Add cooled raspberry puree in a ring around the surface of the cheesecake mix.
  7. Pour remaining cheesecake mixture over the top.
  8. Refrigerate until set.
  9. Add Ruby RB1 chocolate shavings or décor of choice to top of set cheesecake.

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Foodie Friday: Prawn sliders

Foodie Friday

Sliders have been big on the culinary scene for a while now making this prawn iteration ideal for the upcoming festive season. The recipe is brought to us by our friends at Maxwell & Williams and is showcased on the brand’s gorgeous glazed Wayfarer range which comes in two summery colours (sea foam and a breezy blue) that really make the dish pop.

Preparation time: 10 minutes
Serves: 12

Ingredients

  • 1⁄2 cup (150g) whole egg mayonnaise
  • 1⁄2 tbsp paprika
  • 2 tbsp tomato sauce
  • 12 brioche sliders
  • 1 baby cos lettuce, rinsed
  • 1 cucumber, peeled lengthways
  • 24 cooked prawns
  • 1⁄2 avocado, sliced

Method

  1. In a small bowl mix mayonnaise, paprika and tomato sauce. Set aside.
  2. Cut brioche sliders in half and arrange bottom halves on a serving platter.
  3. Tear baby cos leaves in half and place onto each slider base followed with a cucumber length, two prawns and the sliced avocado. Top with mayonnaise and brioche lids.
  4. Transfer any remaining mayonnaise into small bowl along sliders and serve immediately.

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Foodie Friday: Spiced ginger Bundt cake

Foodie FridayThe ground spices make this spectacular cake perfect for the Christmas season. Good both warm and at room temperature, it’s best drizzled with caramel sauce, topped with spiced whipped cream – or both. Thanks to Williams Sonoma for this week’s recipe.


Ingredients

250 g unsalted butter, at room temperature, plus more for greasing
470 g plain flour, plus more for dusting
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. allspice
2 tbsp. ground ginger
45 g peeled and grated fresh ginger
220 g firmly packed light brown sugar
1 egg
345 g light molasses
250 ml buttermilk

For the caramel sauce (optional):
125 g sugar
1 tbsp. unsalted butter, cut into small pieces
60 ml double cream

For the nutmeg whipped cream (optional):
375 ml double cream
6 tbsp. 45 g icing sugar
1 tsp. freshly grated nutmeg, plus more for garnish

Method 

1. Preheat an oven to 180°C. Butter a 25cm Bundt pan and dust lightly with flour and shake out any excess.

2. In a large bowl, whisk together the flour, salt, baking powder, cinnamon, allspice, ground ginger and grated ginger. In another large bowl, using an electric mixer, beat together the butter and brown sugar until light and creamy. Beat in the egg. Add the molasses and beat until well blended, about 2 minutes. Beat in the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour mixture. Pour the batter into the prepared pan.

3. Bake until a toothpick inserted into the centre of the cake comes out clean, about 50 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes. Turn the cake out of the pan, slipping a knife between the edge of the cake and the pan to loosen. Turn the cake right side up and let cool for at least 15 minutes before serving.

4. While the cake is baking, make the caramel sauce. Put the sugar in a heavy saucepan and add enough water to just cover (it should resemble wet sand). Place over medium-high heat and cook, swirling (not stirring) the pan occasionally to ensure even cooking, until the mixture starts to bubble and the edges begin to turn amber 7 to 10 minutes. Watching carefully to prevent overcooking, heat until the mixture turns a deep amber, 3 to 5 minutes longer. Remove from the heat and very carefully add the butter (it may spatter) and then the cream, swirling the pan until the mixture is evenly blended. Set the sauce aside until ready to serve, or store in an airtight container in the refrigerator for up to 3 days. Rewarm the sauce over low heat before serving.

5. Right before serving, make the whipped cream, if using: In a large bowl, using an electric mixer, beat the cream until soft peaks form. Sprinkle in the icing sugar and nutmeg and continue to beat until almost stiff peaks form. Cover and refrigerate until ready to serve.

6. Drizzle the cake with the warm caramel sauce, if using, and cut into wedges. If desired, garnish each wedge with a dollop of whipped cream and sprinkle with nutmeg. Serves 12 to 16.

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Foodie Friday: Mongolian lamb san choi bao


Perfect this classic in time for summer. A twist on two classic Aussie-Chinese dishes – easy yet impressive, this one is a sure-fire dinner party winner. This week’s recipe is by Sydney Queen Chow’s head chef Patrick Friesen, thanks to Australian Lamb.

Serves: 4 | Preparation: 20 minutes + marinading time | Cooking: 10 minutes

Ingredients

200g of minced and marinated lamb leg
Red and green butter lettuce to wrap (just pick and wash and keep the big leaves for san choi. Save the hearts for a salad)
1/2 onion diced
1/2 zuchinni diced
1 king brown mushroom diced
1 tbsp diced water chestnut
2 tbsp lamb sauce

Lamb marinade
50g garlic
250g fermented tofu
60g knorr liquid seasoning
125ml Shaoxing wine
12g bicarb

Mongolian lamb sauce
500g hoi sin sauce
250g ground bean sauce 250ml water
60g sugar

Method

  1. For the lamb marinade, blend ingredients until smooth and marinate lamb leg mince overnight.
  2. For the Mongolian lamb sauce, stir ingredients together until smooth. This sauce will last ages in the fridge if you want to make a big batch.
  3. When ready to serve, stir fry the marinated lamb in a saute pan or wok. When it’s half cooked add all veggies and stir fry on high heat.
  4. Add the sauce and make sure its all coated. Too much will make it salty. Serve it up and cover with toasted sesame seeds.

Find out more about Patrick and Queen Chow in Australian Lamb’s e-mag Rare Medium.

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Foodie Friday: Kirsten Tibballs’ strawberry tart

Strawberry tart

This week’s recipe comes from Kirsten Tibballs of Melbourne’s Savour Chocolate & Patisserie School. It’s a great way to make use of the current crop of strawberries that are getting sweeter by the week! Simple yet stunning looking, this cake can be made up to 10 hours in advance.

Strawberry tart

Preparation time: 25 minutes

Ingredients

  • 250g finely ground Digestive biscuits
  • 120g butter, melted
  • ½ teaspoon ground cinnamon (optional)
  • 450ml whipping cream
  • 60g caster sugar
  • 3 punnets of small to medium strawberries
  • Icing sugar for dusting

Method

  1. Combine the Digestive biscuits, butter and cinnamon and press into a fluted flan tin (23-25cm in diameters).
  2. Place flan tin in the fridge for 30 minutes.
  3. Place the whipping cream in a bowl and add in the sugar and whisk until fully whipped.
  4. Spread the cream on top of the chilled tart base.
  5. Cut the tops off all the strawberries and place top down on the tart.
  6. Dust with icing sugar just before serving.

Kirsten Tibballs will be demonstrating on stage at the upcoming Cake Bake & Sweets Show that hits Sydney from November 23-25 and Melbourne from November 30 to December 2.

Use promo code KIRSTENVIP18 at checkout to get $99 VIP tickets to meet Kirsten at either the Sydney or Melbourne shows (usual price $140).

 

For more on the Cake, Bake & Sweets Show.

 

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Foodie Friday: Watermelon Cake

This week’s recipe comes from paediatric nutritionist, Mandy Sacher of Wholesome Child and not only is it a fabulous healthy alternative for the warmer months but it looks rather stunning too.

“When my daughter turned two and started daycare we served a watermelon cake for her birthday. The kids loved it, the teachers thought it was the best idea ever and the parents were amazed at how quickly it disappeared!” says Mandy of the cake that is gluten, nut and egg free making it ideal for allergy sufferers.

Serves: 16 slices
Preparation time: 15 minutes

Ingredients

  • 1 large seedless watermelon (7-9kg)
  • 1-2 cups (250-500ml) whipping cream (depends on the size of your watermelon)
  • ½ tsp vanilla extract or powder (optional)
  • Seasonal fresh fruit for topping

Method

  1. Remove the top and bottom from the watermelon as well as the rind from the middle section. You should be left with a cake-shaped piece of watermelon.
  2. Pat the outside of the watermelon dry with paper towels. This is a very important step as it helps the whipped cream adhere to the watermelon.
  3. In a large bowl, whip the cream with an electric hand mixer until firm and creamy. Add vanilla extract or paste, if using, and whip to combine.
  4. Frost the watermelon cake with the whipped cream and top with your favourite fruits and berries or serve without.

Serving and storing leftovers: Serve immediately or store in the fridge for up to three days.

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Foodie Friday: Leftover lamb pilaf rice

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This week’s recipe comes from our favourite nutritionist Rosie Eyre at By Rosie and it makes use of leftovers which is always very welcome! This dish is also highly adaptable meaning you don’t have to stop at lamb – you could make it with with leftover beef, chicken or even eggplant.

By Rosie leftover lamb

Serves: 2
Preparation time: 40 minutes

 Ingredients

  • 2 tablespoons olive oil or fat leftover from your roast
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 5 cardamon pods, crushed
  • 1 heaped tsp turmeric powder
  • 1 stick cinnamon
  • Any leftover gravy
  • 400 grams leftover cooked lamb
  • 150 grams brown rice
  • 600 ml stock (beef/chicken or vegetable) and any leftover gravy if you have some
  • 2 teaspoons sea salt

Just before serving

  • 2 vine ripe large tomatoes, roughly chopped
  • 3 spring onions, finely chopped
  • 1 cup parsley, roughly chopped

Method

  1. In a large frying (shallow pan that has a lid), melt oil, add onions and sweat until soft and fragrant. Then add garlic, cardamon pods, turmeric and cinnamon stick and cook for a further 2-3 minutes.
  2. Add rice, stock, any leftover gravy, salt and lamb and stir well. Bring to the boil. Once boiling place the lid on and turn down to a simmer for 30 minutes until rice is cooked. Keep checking to ensure that the water has not run out, add a little more if need be.
  3. Once cooked, take off the heat, add chopped tomatoes, parsley and spring onion and stir through.

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Foodie Friday: Hidden veggie meatballs and tomato sauce

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Today’s recipe comes from our favourite nutritionist Rosie Eyre at By Rosie.

She says: “This is a great recipe to hide lots of extra veggies in; either for kids who don’t like veggies or even adults who find it hard to get lots of veggies into their diet. Adding more veggies also reduces the cost if you have to cook for the masses throughout the week.

I love all of the flavours in this recipe. The meatballs were made with mashed chickpeas, grated zucchini and some beef mince and a combination of herbs and spices which really take it to the next level and make it taste a lot more exciting than it sounds.

“The tomato sauce was slow cooked for about an hour with red wine, garlic and onion and spices. Season it and blitz it and you have a winning rich and deep flavoured sauce which marries itself so well with the meatballs.”

Ingredients

For the veggie meatballs:
2 zucchinis, grated
1 tin chickpeas, mushed into a mash with a fork
200g beef mince
4 sprigs basil, finely chopped
2 organic eggs
1/3 cup sultanas, finely chopped
1 teaspoon garlic powder (or 2 garlic cloves, minced)
1 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon cumin
3 teaspoons sea salt
1 teaspoon black pepper

For the spiced tomato sauce:
Olive oil
1 red onion, diced
4 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chilli (optional)
1 teaspoon turmeric
1 teaspoon smoked paprika
1 tin (400g) diced tomatoes
1/2 tin (200ml) red wine
1 stock cube
1 tablespoon brown sugar or honey
pinch of sea salt and pepper to season

Method

Prep the tomato sauce first, heat a medium sauce pan that houses a heavy lid with a good dash of olive oil. Add onions, lid on and let it sweat for 2-3 minutes until fragrant and translucent. Add the garlic, let it sweat for a minute more. Then add all the spices (cumin, chilli, turmeric and smoked paprika) fry with the onion for a minute more before adding the tinned tomatoes, red wine and stock cube. Stir well. Medium to low heat and let it simmer for 45-50 minutes until thickened. Taste and season with salt and pepper and brown sugar.

Blitz with a whizz stick until smooth. Tip: if getting thick too quickly add a little water.

Whilst tomato sauce is simmering, make your meatballs. Add all ingredients for meat balls into one large bowl and mix well with your hands to ensure that all is mixed well together.

Get a 1/3 cup (which will make two meatballs) and scoop the mixture into it, split in half and roll into balls. Continue this step until all mixture has been rolled.

Heat a large frying pan, add a good splash of olive oil, medium heat, add your meat balls. Tip: might have to do two batches if pan not big enough. Let them sizzle for 5-7 minutes each side to ensure they are cooked through. I did place a lid on top of pan to make sure they were cooked through. Once cooked place on a plate. Tip: doesn’t matter if a little charred on each side.

Grab a large bowl to serve. Fill with the tomato sauce then dollop your meatballs on top. Finely grated parmesan and finely chopped basil will go well on top to serve.

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Recipes

Foodie Friday: Smoked & spiced chicken & chickpea salad

We love the look of this new Smoked & Spiced Vitality Salad from Chargrill Charlie’s, one of three new anti-ageing salads developed with nutritionist, Liv Kaplan. They’re designed to leave your body full of energy and skin glowing heading in to Spring. Sounds good to us! In all 10 Chargrill Charlie’s stores for this month only.

Enjoy chicken and chickpeas cooked in a smokey paprika and lime marinade, on top of a tahini kale salad.

Serves 4 | Gluten and diary free.

Ingredients

Paprika chicken and chickpeas
500g chicken thigh
1 tbsp smoked paprika
2 garlic cloves, crushed
Juice of 1 lime
1 tbsp olive oil
1 tsp sea salt
1 cup chickpeas, rinsed and drained

Salad
1 bunch kale, roughly torn
1 cucumber, chopped
Fresh chilli, chopped

Tahini dressing
2 tbsp tahini
Juice of 1 medium lemon
1 garlic clove, crushed
1 tsp sea salt
1-2 tbsp warm water
2 tbsp olive oil

Method

(Paprika chicken and chickpeas)

Preheat the oven to 180C.

In a bowl, combine the chicken with the paprika, garlic, lime juice, olive oil and salt.

Heat a medium pan to a high heat and sear the chicken thighs on each side, pouring the leftover marinade into the pan. Transfer to an oven safe dish and continue cooking in the oven for 20 minutes or until cooked.

Remove from the oven and shred roughly. Pour the chickpeas into the dish and toss chicken and chickpeas together to coat in the juices.

(Tahini dressing)

Combine all ingredients in a small bowl and whisk together until smooth.

(Kale salad)

Place the roughly torn kale in a large bowl and pour over dressing. Using hands or tongs, massage the dressing into the kale until it breaks down and is coated in dressing. Toss in cucumber.

To serve, use kale salad as a base, top with chicken and chickpea mixture, drizzle over extra tahini dressing and top with fresh chilli.

Important points: The chicken must be roughly shredded using forks as opposed to sliced. It must also be done while still warm so it soaks up the juices.

Kale is best massaged to break down the fibres and let it absorb the flavour of the dressing.

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