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Foodie Friday: Spelt crepes with mulled wine poached pears

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This week’s recipe is by Jennifer Jenner, photographer, stylist and commercial recipe developer. She blogs unprocessed, allergy-friendly recipes with a creative twist over on 84th & 3rd.

Jennifer says: ” I am unapologetically addicted to brunch. There’s something so perfect about a meal that can be eaten any time from mid-morning well into the afternoon — and to me, brunch has always carried a relaxed connotation. The weather in Sydney at the moment is still unseasonably warm, however the gradually cooler evenings are a persistent reminder that winter is well on the way. There are few better ways to hide away from the cold than with hot mulled wine — and using it for brunch may be one of the best ideas I’ve had in ages!”

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Serves 4

Ingredients

For the crepes:
  • 1 1/2 cups almond milk (370ml)
  • 3/4 cup water (187ml)
  • 3 eggs
  • 3 tsp oil
  • 1 1/2 cups white spelt flour (165g)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
For the pears:
  • 4 firm pears
    1 cup red wine (250ml)
  • 1/2 cup orange juice (125ml)
  • 2 cups strong tea (500ml)
  • 1 cinnamon stick
  • 5 whole cloves
  • 5 black peppercorns
  • 1 slice fresh ginger
  • 2 Tbsp maple syrup (40ml)

Method

To make the crepe batter whisk together milk, water, eggs and oil. Add dry ingredients and whisk until smooth. Allow batter to rest while you make the pears.

Peel pears, cut in half and remove core. Place in a medium saucepan with all remaining ingredients (wine through syrup) and bring to the boil. Reduce heat to a very low simmer and cook for approximately 20 minutes until tender when pierced with the tip of a knife.

If you have time, cool pears in poaching liquid before removing – if not remove while hot – then bring poaching liquid back to the boil. Boil 20-30 minutes until syrupy and reduced to about 1 cup. Pour a spoonful or two of the syrup over the pears and strain the rest into a serving jug.

Preheat a crepe pan or non-stick skillet over medium-low heat and wipe with a lightly oiled paper towel. Pour in a scant 1/4 cup crepe batter and swirl pan to coat evenly. Cook 90 seconds, flip and cook a further 90 seconds. Repeat process until all batter has been used.

To serve, fold crepes in quarters and stack 3 or 4 on a plate. Top crepes with slices of poached pear, mulled wine syrup, and a dollop of yoghurt/coconut cream/ice cream/whipped ricotta if you wish.

Cook’s notes

  • Black tea or chai tea work well, but for a deeper red colour use a fruit tea that contains hibiscus flowers.
  • Wine can be substituted with an equal quantity of tea or fruit juice. If using juice you may want to reduce the maple syrup.
  • Pears and crepe batter can both be made in advance – reheat pears in syrup before serving, allow batter to sit at room temperature for 30 mins before cooking.

–Find Jennifer on Instagram (she often takes part in our #7vignettes challenge), Facebook and Snapchat.

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Foodie Friday: Smokey Mexican baked beans by The Rosedog Blog

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This recipe comes from food stylist & nutritional medicine student Rosie, from The Rosedog Blog.

“Eggs are a great protein and potassium fix which is great for recovery after sport, they fill you up and help repair damaged tissues and cells and to maintain a healthy immune system. Chickpeas are a nutritional powerhouse. Full to the brim of protein, fibre, B-vitamins, iron, potassium and are also low in fat. They can help support healthy digestion, and have slow release energy thanks to their low GI (great for people suffering from diabetes). Cooked tomatoes are high in the phytonutrient lycopene which helps fight heart disease. Overall, a nutritiously balanced brekkie. Get sharing it with your buddies. They’ll love you for it.”

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Ingredients

  • 1 Tbsp coconut oil
  • 1 large white onion, diced
  • 1 red capsicum, diced
  • ½ Tsp turmeric powder
  • ½ Tsp cumin powder
  • 1 Tbsp smoked paprika
  • 3 garlic cloves, finely chopped
  • 1-2 chillis, finely chopped
  • 1 Tin chickpeas, drained and washed
  • 1 tin diced tomatoes
  • ½ tin water
  • 1 Tbsp honey
  • Sea salt & pepper
  • 4 Eggs
  • ¼ cup parmesan
  • ½ cup torn basil leaves (to serve)
  • 1 cup Greek yoghurt (to serve)

Method

  • Preheat oven to 180c. Have an oven proof roasting tray ready to go. Grab a large frying pan, heat coconut oil. Add onions and fry until soft and fragrant. Add red capsicum and let it fry for 5 minutes to soften.
  • Add turmeric, cumin and paprika powder and toss. Before adding chilli and garlic. Let all of the flavours amalgamate for 5 or so minutes.
  • Add chickpeas, tomatoes, water and honey and bring to the boil they let it simmer.
  • Season to taste this with salt and pepper and a little more honey if its too tart.
  • Pour tomato mix into oven proof roasting tin. Make 4 holes for the 4 eggs. Carefully crack each egg into each hole. Finish off with good grating of parmesan and pepper.
  • Pop in the oven for 20-25 minutes.
  • Serve with torn basil leaves on top, cooling Greek yoghurt and some sourdough toast, or guacamole to bulk out the dish.

Serves 2-4

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Foodie Friday: Salmon with Quinoa and Parsley Vinaigrette

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This week, Williams-Sonoma comes to rescue us from our sneaky long weekend diet with a beautiful pan fried salmon, served with quinoa and a tangy parsley vinaigrette.

1 April 2016 - Salmon with Quinoa and Parsley Vinaigrette

Salmon is a terrific source of omega-3 fatty acids, which help with heart health. Nutrient-dense quinoa has a mild flavour and light, fluffy texture which pairs well with rich salmon and slightly bitter parsley. Ask your fishmonger for centre-cut salmon to ensure the pieces are the same thickness throughout, which will help them to cook evenly.

Ingredients

Salt and freshly ground pepper

1 cup quinoa, rinsed

4 salmon fillets (125g to 185g each)

2 tbsps plus 2 tsp olive oil

3 tbsps red wine vinegar

2 tsp Dijon mustard

½ cup chopped fresh flat-leaf parsley

Method

In a saucepan, bring 2 cups water to a boil over high heat. Add a big pinch of salt and the quinoa. Return to a boil, then reduce the heat to low. Cover and cook until all the liquid is absorbed, about 12 minutes. Using a fork, fluff up the quinoa. Put the lid back on and let stand for 15 minutes.

Warm a stove-top grill pan over medium-high heat. Brush the salmon with 2 tsp of the olive oil and season well with salt and pepper. Place the salmon on the pan, flesh side down and cook for 5 minutes. Flip the salmon over and cook until done to your liking, about 4 minutes more for medium. Transfer to a plate.

In a small bowl combine the vinegar, mustard, ½ tsp salt and a pinch of pepper. Slowly whisk in the remaining 2 tbsps oil and stir in the parsley to make vinaigrette. Stir 3 tbsps of the vinaigrette into the quinoa.

Divide the quinoa among 4 warmed plates. Top each plate with a piece of grilled salmon and drizzle the remaining vinaigrette over the top to serve. Serves 4.

Adapted from Williams-Sonoma’s Healthy Dish of the Day, by Kate McMillan.

–Enjoyed this recipe? You can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of different techniques and cuisines.

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Foodie Friday: Tandoori chicken wings with lemon yoghurt sauce

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These fun-sized chicken wings pack a serious punch of flavour. You can serve these as snacks for a party, or to round it out to a meal, serve the wings with roasted potatoes (which can be dunked into the yoghurt sauce, too) and a green salad. These wings are equally tasty at room temperature, making them a good choice for picnics too!

26 Feb 2016 - Tandoori Chicken Wings with Lemon-Yoghurt Sauce

Ingredients

  • 1.5kg chicken wings and drumettes
  • For the marinade:
  • ¾ cup plain yoghurt
  • 1 tbsp tomato paste
  • 1 tbsp fresh lemon juice
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp kosher salt
  • ¼ cayenne pepper
  • For the yoghurt sauce:
  • ¾ cup plain yoghurt
  • Grated zest and juice of 1 lemon
  • 1 tbsp chopped fresh coriander
  • Kosher salt and freshly ground pepper

Method

To make the marinade, stir together the yoghurt, tomato paste, lemon juice, garam masala, turmeric, salt and cayenne pepper in a large bowl. Set aside.

Add the chicken pieces to the bowl with the marinade and toss to coat well. Cover and let marinate in the fridge for 30 minutes.

Coat a baking tray lightly with cooking spray, line with aluminium foil and coat again.

Remove the chicken wings from the marinade and arrange on the prepared tray. Slip under the grill about 15cm from the heat source and grill for 8 minutes. Remember to leave the oven door open if using the grill function! Remove the tray from the oven, flip the wings over, and grill until the chicken is opaque throughout, about 8 minutes longer. Don’t worry if the wings have blackened spots on them.

To make the yoghurt sauce, combine the yoghurt, lemon juice, zest and coriander in a bowl and stir to mix well. Season with salt and pepper.

To serve, transfer the wings to a serving platter and spoon the yoghurt sauce into a serving bowl alongside. Serve immediately. Serves 4.

–For more fresh ideas about how to prepare chicken, check out Williams-Sonoma’s What’s For Dinner: Chicken Night Cookbook.

Williams Sonoma currently have 20% off all entertaining accessories.

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Foodie Friday: After-school Parmesan Popcorn

And, just like that, here we are again: back to school, and work, and another year that promises to be busier than the last. Now that the summer holidays are already a distant memory, here’s an after-school snack to help keep things fun, easy and healthy in the kitchen.

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Parmesan popcorn is satisfying, savoury and simple to make in large batches. It’s fun for the kids to prepare, too. There’s nothing like getting the kids making their own food to help them appreciate the importance of good ingredients and healthy eating.

The popcorn poppers available at Williams-Sonoma are the healthiest, smartest way to prepare popcorn in the microwave. There’s no need to buy expensive sachets of special “microwave popcorn” (which usually contain added flavourings). There’s also no need to cook with oil when you use one of these or these. All you’ll need is a bag of popping corn kernels from the supermarket (which is incredibly affordable and will make several generous batches).

The best part of all is that you can use the very best ingredients you can find. Beautiful, freshly grated Parmigiano-Reggiano is a bit of a luxury, but the taste is really worth it. And if you grate it on a fine Microplane grater, you’ll see that a little goes a long way. High-quality extra-virgin olive oil, good sea salt flakes and freshly ground black pepper will also ensure this is one kids’ snack with serious gourmet cred.

STYLING TIP The kids will love flavouring their own popcorn to taste, so you can leave this part to them! But if you’re making this for a party snack instead of after school, then you could craft serving cones from greaseproof paper or parchment – simply seal with a sticker or twist at the bottom to secure. Parmesan popcorn is also perfect for kids on the go. Fill a brown paper lunch bag or plastic ziplock bag with as much popcorn as it will take – you can be sure it’s the one snack that won’t be left to rot in their school bag.

Ingredients

  • 4 cups popped popcorn
  • 1/4 cup olive oil
  • 1/2 cup freshly grated Parmesan
  • Sea salt and freshly ground pepper, to taste

Method

Place the popcorn in a large bowl and drizzle with the olive oil until lightly coated. Sprinkle with the cheese and toss gently until it is evenly distributed. Season with salt and pepper. Makes 4 cups.

–If you have a New Year’s resolution to cook more at home for the family, book yourself into a class at the Williams-Sonoma Sydney Cooking School. There’s a range of classes for both beginners and experienced cooks, where you can up your culinary game in a fun and relaxing environment.

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Foodie Friday: Lamb burgers with red onion and cumin sauce

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Burgers seem to have become Australia’s unofficial favourite food of late and what better time to hop on the burger train than just before Australia Day? These lamb burgers are the perfect way to get into the Aussie spirit if lamb chops just aren’t your thing. Lamb mince can be treated much like beef and be cooked to your liking.

The patties and sauce can be made ahead of time, simply cover and refrigerate until it’s time to cook. Try preparing everything this weekend ahead of the public holiday on Tuesday for a fuss-free celebration. Any leftovers from the yoghurt sauce can be spooned over chicken or be used as a dressing for potato salad.

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Ingredients (serves 4)

  • 1/2 cup plain yoghurt
  • 3/4 cup finely chopped red onion
  • 1/2 tsp ground cumin
  • Pinch of cayenne pepper
  • Coarse kosher salt, to taste, plus 1 tsp. (Can’t find it? Get it here, from Williams-Sonoma)
  • Freshly ground black pepper, to taste
  • 560g minced lamb
  • 3/4 tsp ground allspice
  • Olive oil as needed
  • 4 hamburger buns
  • 1 tomato, sliced
  • Baby spinach leaves for serving

Method

In a small bowl, stir together the yoghurt, one-third of the onion, the cumin and cayenne pepper. Season well with salt and black pepper. Set the sauce aside.

In a medium bowl, combine the minced lamb, allspice, the remaining onion, the 1 tsp. salt and a generous amount of black pepper and mix gently to blend. Split the lamb mixture into quarters and flatten to form 4 patties, about 1.5cm thick.

Heat a large fry pan over medium-high heat and brush the pan with olive oil. Add the lamb patties and cook, turning once, about 5 minutes per side for medium, or until done to your liking.

Meanwhile, brush the cut surface of the hamburger buns with olive oil. Toast or grill with the cut side up, until they begin to brown, about 2 minutes.

Place a bun bottom on each of 4 warmed plates. Top each with a lamb patty. Spoon some of the yogurt sauce over each patty, then top with a couple of tomato slices and a few spinach leaves. Cover each with a top bun. Serve immediately and pass additional sauce at the table. Serves 4.

Tip: For a lighter option, try using pita bread instead of burger buns. Simply cut about 1cm off one side of a pita bread round and place a lamb patty in each pocket.

Enjoy and have a happy Australia Day!

–Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

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Foodie Friday: Quinoa & Radicchio Salad with Turkey & Cherries

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Christmas is definitely a time of over-indulgence, so consider this jewel-laden salad your perfect New Year’s Day go-to. It ticks all the boxes: there’s plenty of festive colour and variety thanks to the dried cherries and pistachios; it’s fresh and healthy while still feeling quite luxe; it’s super simple to prepare, no matter how lazy you’re feeling; and it’s an inventive way to use up any leftover turkey from the freezer.

A great tip is to prepare a generous portion of the salad without adding the meat, only tossing it through the portions as you serve them. This is because the salad will last several days longer in the refrigerator without the turkey (or chicken if you’d prefer). It’s so easy to waste food over the silly season, so little tips like this help to avoid unnecessary waste. Also, the meat-free salad will develop its flavours stored in an airtight container in the refrigerator and will be even more delicious again the next day!

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STYLING TIP  If you’re having a New Year barbecue with friends, serve this salad in a large shallow platter such as one from Williams-Sonoma’s brand new collection. Of course, if you’re serving it poolside, opt for the carefree ease of melamine with the rustic good looks of antique earthenware. Here’s to a safe and relaxing last few days of your break, enjoy!

Ingredients

  • 1 cup (185 g) quinoa
  • 1/2 head radicchio
  • 1/4 cup (60 ml) balsamic vinegar
  • 2 Tbsp extra-virgin olive oil
  • 1/4 cup (50 g) dried tart cherries (or currants or cranberries)
  • 1/4 cup (30 g) chopped pistachios
  • 1½ cups shredded cooked turkey meat
  • 3 Tbsp chopped fresh flat-leaf parsley, plus a few whole leaves for garnish
  • Salt and freshly ground pepper

Method

In a saucepan, bring 2 cups (500 ml) of water to the boil. Add the quinoa and reduce the heat to low. Cover and simmer until the grains are tender and the water is absorbed, about 15 minutes. Fluff with a fork and transfer to a large bowl.

Core and thinly slice the radicchio. Stir the radicchio, vinegar, oil, cherries, pistachios and parsley into the warm quinoa. Season with salt and pepper and garnish with the whole parsley leaves. Toss through shredded turkey and serve warm or at room temperature. Serves 4.

–This recipe is adapted from one in Salad of the Day by Georgeanne Brennan. Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School and make 2016 the year you lift your cooking game.

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Foodie Friday: Gingerbread Cookies 

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You know Christmas can’t be far away when you suddenly find yourself drawn to baking buttery biscuits laden with spice and covered in beautiful decorations. Especially if you’re not a super-keen baker throughout the rest of the year! Christmas is the perfect time to exercise those unused baking muscles and whip up something homemade that you can give your loved ones. Or just have in the pantry for those extra holiday visitors.

These classic gingerbread cookies make the perfect end-of-year gifts for school friends and teachers, or Christmas gifts for neighbours and workmates, and are a great way to get the kids involved in Christmas preparations.

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Plan ahead, though – this recipe (like most good gingerbread biscuits) require you to rest the dough for at least a couple of hours or overnight. Longer resting means the flavours and colour will have more time to develop – in the case of gingerbread, this can only be a good thing!

STYLING TIP This recipe will work wonderfully with any of Williams-Sonoma’s festive cookie cutters. Of course, decorating is only limited by your imagination – store-bought icing pens and icing keep things simple, but feel free to break out your favourite royal icing recipe if you prefer! For gifting presentation, why not enclose each cookie in a small cellophane bag sealed with a decorative sticker, or layer them on a pretty Christmas plate or a shiny new baking tray that also doubles as part of the gift?

Still not too sure about baking your gifts? Why not leave it to the experts? Check out the in-store pop-ups happening in Williams-Sonoma this weekend featuring Nectar & Stone (in Chadstone), Grumpy Donuts (in Bondi Junction) and MakMak Macarons (in Chatswood).

Ingredients (Serves 12)

  • 225 g unsalted butter, at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup caster sugar
  • 1 cup molasses
  • 1 egg
  • 5 cups plain flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • Icing pens, coloured sugars and other decorations as desired

Method

In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the brown sugar and caster sugar and beat until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and gradually beat in the molasses. Add the egg and beat until the mixture is blended.

Sift the flour, bicarbonate of soda, ginger, cinnamon, cloves and salt together onto a sheet of greaseproof paper. Gradually add the flour mixture to the butter mixture, beating on low speed or stirring with a wooden spoon until well blended.

Turn the dough out onto a floured work surface and, with floured hands, form into a large, smooth mound. Divide the dough into 4 equal portions, shape into discs and wrap each disk in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

Preheat an oven to 200°C (180°C fan-forced). Lightly grease 2 baking trays or line them with baking paper.

Working with 1 disc at a time, roll out the dough between 2 sheets of greaseproof paper to a thickness of about 5 mm. Using gingerbread cookie cutters about 7-10 cm tall, cut out figures. Using an offset spatula, transfer the cookies to a prepared baking tray. Repeat with the remaining dough portions, then gather up the scraps and reroll them. If the scraps of dough have become sticky, refrigerate them for 10 minutes before rerolling. For best results, do not roll the same piece of dough more than twice.

Bake the gingerbread figures until lightly browned on the bottom, about 6 minutes. Let cool on the sheets for 5 minutes, then transfer the cookies to wire racks and let cool completely. Dress up the cooled gingerbread figures with the icing, sugars and other decorations. Makes 2 to 5 dozen cookies, depending on size.

—Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School – it makes the perfect Christmas gift for your favourite foodie.

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Foodie Friday: Bucatini with Bacon, Kale and Pumpkin

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If you went a little overboard decorating with fresh pumpkins for Halloween last weekend, then you’ll probably be looking for new and interesting ways to use them up this weekend. This delicious and fragrant pasta dish from Williams-Sonoma — also featuring that other veggie of the moment, kale — is a great place to start.

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Even if you skipped the Halloween decorations altogether, now is still a great time to pick up a beautiful whole Australian pumpkin or two (be careful not to cook the imported pumpkins sold specifically for Halloween, as these do not make good eating). Opt for the butternut, Queensland blue or Kent varieties that are readily available in supermarkets and farmers’ markets right now. When purchased whole, pumpkins don’t need to be refrigerated and will last for at least a month on the kitchen bench. Did we mention how pretty they look in the meantime?

Choose pumpkins that feel solid and heavy for their size, because they tend to dry out and become lighter as they age. The skin should be hard, with no cracks, blemishes or soft spots. To cut open a round pumpkin such as a Queensland blue, steady it on a thick tea towel, very carefully insert a large, heavy knife near the stem and cut down through the curved side. Always cut away from you. Turn the pumpkin 180 degrees and repeat on the other side.

STYLING TIP A delicious rustic pasta dish like this needs to be served as quickly as possible. If you don’t have a pot trivet, add a thick folded cloth to the table and then you can serve straight from the pan, especially when your pan is as beautiful as this one. The only other thing you’ll need is a great piece of Parmigiano-Reggiano, for grating – plus an excellent bottle of red, of course.

Ingredients

  • 1 butternut pumpkin, peeled, seeded and cut into 2.5 cm pieces
  • 2 tbsp extra-virgin olive oil
  • Salt and freshly ground pepper
  • 375 g dried bucatini
  • 90 g bacon, diced
  • 1 large golden shallot, sliced into thin rings
  • 1 bunch Tuscan kale or cavolo nero, stemmed and leaves cut into thin ribbons
  • 4 tbsp (60 g) butter
  • 3 garlic cloves, minced
  • 1/4 cup (60 ml) white wine
  • 2 fresh sage leaves
  • 1 tbsp pure cream (optional)
  • 2 tbsp pine nuts, toasted
  • Grated Parmigiano-Reggiano for serving

For the fried sage (optional):

  • 1/4 cup (60 ml) olive oil
  • 8 to 10 fresh sage leaves

Method

To fry the sage leaves, in a small sauté pan over medium heat, warm the olive oil until shimmering. Carefully drop the sage leaves, a few at a time, into the oil. They will sizzle and crisp very quickly, in 15 to 30 seconds. Using a fork or small skimmer, transfer the fried sage leaves to a paper towel–lined plate.

On a baking tray, toss the pumpkin with the olive oil, 2 tsp salt and a few grinds of black pepper. Spread the pumpkin in a single layer and roast until tender, about 25 minutes.

While the pumpkin is roasting, bring a large pot three-quarters full of salted water to the boil. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain the pasta.

While the pasta is cooking, in a sauté pan large enough to accommodate the pasta and pumpkin later, cook the bacon over medium heat, stirring occasionally, until the fat is rendered and the bacon is crispy, about five minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the bacon fat in the pan. Reduce the heat to medium-low, add the shallot to the pan and cook until translucent and tender, about five minutes. Increase the heat to medium, add the kale, 1/2 tsp salt and 2 Tbsp water. Cook, stirring occasionally, until the kale is wilted, about two minutes. Season to taste with salt and pepper and transfer to a bowl.

In the same pan, warm the butter until melted. Add the garlic, 1/2 tsp salt and a few grinds of pepper, and cook until the garlic is fragrant, about one minute. Add the wine and sage leaves to the pan. Reduce the heat to medium-low and cook until the liquid is slightly thickened, two to four minutes. Remove the sage leaves from the pan and discard. Stir in the cream and season to taste with salt and pepper. Add the pumpkin, bacon, kale mixture and cooked pasta to the pan and toss until well combined, warming the mixture over medium heat if the vegetables are no longer warm.

Transfer the pasta to a serving dish and garnish with the fried sage and pine nuts. Serve immediately, passing the cheese at the table.

Serves 4.

— Head to Williams-Sonoma for lots more foodie inspiration, or book a cooking class in their Sydney Cooking School.

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Foodie Friday: Mushroom & Goat’s Cheese Bruschetta 

With race day celebrations happening across the country on Tuesday, we thought this simple, chic finger food recipe from Williams-Sonoma would be just the ticket today. It’s fast and simple to prepare (yet looks deceptively fancy), it’s easy to eat standing up with a Champagne glass in the other hand (essential criteria for Melbourne Cup snacks), and it is actually deliciously filling (also important when imbibing bubbles).

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The other great thing about this super easy canapé is that it’s meat-free yet packed with flavour. That’s the magic of mushrooms: they have that deliciously deep, savoury flavour known as “umami”, which comes from the natural glutamates found in all foods with protein (and also found in parmesan and Vegemite).

The key to making this bruschetta really shine? Use a mix of different mushrooms. Supermarkets now stock a fantastic array of Australian-grown varieties year-round including buttons, Portobello, Swiss brown, oyster, shiitake, king brown and shimeji. If you’re particularly keen, try your local farmers’ market for fresh and local wild mushrooms such as Slippery Jacks or pine mushrooms – just be sure to ask the growers’ advice on how best to prepare these varieties for cooking.

Always avoid washing or peeling mushrooms; they only need a light brushing to remove excess dirt and a wipe over with a damp paper towel. Trim any woody stems, but otherwise don’t cut them up too much – the different shapes and colours will add great visual impact to your bruschetta.

It’s also always worth using the best cheese you can find – if you can’t find fresh goat’s cheese at your local deli or you just don’t like the flavour, try a 50/50 mix of feta and ricotta instead.

STYLING TIP Party food like this is best presented as generously and simply as possible. Take a large wooden board or serving platter, top with bruschetta, and set down in easy reach of your guests along with a pile of colourful washed-linen napkins and a tray of drinks – and the TV, of course!

Ingredients

  • 2 tsp butter
  • 1 tbsp olive oil
  • 250g assorted mushrooms such as Swiss brown, shiitake, oyster or king brown, stemmed, and halved or quartered
  • Sea salt and freshly ground pepper
  • 8 slices sourdough bread
  • 125 g soft fresh goat’s cheese
  • Fresh chives, chopped

Method

Warm a saute pan over medium-high heat. Add the butter and oil and warm until the butter melts. Add the mushrooms and ¼ teaspoon salt and saute, stirring often, until the mushrooms begin to release their juices, 2-3 minutes.

Toast the bread, then arrange on a platter. Spread each piece with a thin layer of goat’s cheese.

Top the toasts with the mushrooms, dividing evenly, sprinkle with chives, and season lightly with salt and pepper. Serve right away. Makes 8 bruschetta.

–This recipe is adapted from one in Cook Good Food. Head to Williams-Sonoma for more foodie inspiration, or book a cooking class in their Sydney Cooking School.

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Foodie Friday: Mini Ricotta Doughnuts 

What are the weekends for if not for a little indulgence? These Italian-inspired doughnuts are filled with good, wholesome ingredients and they’re not overly sweet, making them the perfect treat for any time of day – even breakfast. Yep, we’re going to say it, they’re almost good for you.

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Ricotta is a perfect ingredient for spring, being the most simple fresh cheese around. Traditionally, it’s made with the whey left over from the production of other cheeses and always is best when it’s freshly made. You can easily make your own, too, by heating cream and full-cream milk, adding vinegar and salt, and then draining the mixture over cheesecloth. There are countless recipes online to try.

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The addition of ricotta makes this dough light and tender, which is perfect for yielding deliciously fluffy fritters with a sophisticated tang. The flavour is further elevated by the lemon zest (you could substitute orange zest) and fresh thyme. Choose a neutral-tasting honey so it doesn’t overpower the delicate flavour of the fritters. Or you could ditch the honey drizzle altogether and simply finish with a dusting of icing sugar.

STYLING TIP These delicious little morsels should be served and enjoyed as quickly as possible after cooking. They are a rustic dessert, so keep presentation casual and simple. If you’re serving to guests at the table, consider presenting the honey drizzle in small shot glasses garnished with an extra sprig of thyme.

Ingredients

  • Canola oil for deep-frying
  • 3/4 cup (125 g) plain flour
  • 2 tsp baking powder
  • 2 tsp finely grated lemon zest
  • 1/4 tsp salt
  • 1 cup (250 g) full-cream ricotta
  • 2 eggs, lightly beaten
  • 2 tbsp sugar
  • 1 1/2 tsp vanilla extract

For the honey drizzle:

  • 1/4 cup (90 g) honey
  • 1 tsp coarsely chopped fresh thyme
  • 1 tsp finely grated lemon zest

Method

Pour oil to a depth of 4 cm into a deep, heavy saucepan and heat to 190°C on a deep-frying thermometer.

In a bowl, whisk together the flour, baking powder, lemon zest and salt. In a large bowl, whisk together the ricotta, eggs, sugar and vanilla. Add the dry ingredients and whisk until well blended.

Working in batches, gently drop level tablespoonfuls of the batter into the hot oil and fry, turning occasionally, until golden, about 3 minutes (be careful, hot oil will spit). Using a slotted spoon, transfer to paper towels to drain. Allow the oil to return to 190°C between batches.

Meanwhile, in a small saucepan, warm the honey, thyme, and lemon zest, stirring occasionally, until a thin, fragrant sauce forms. Serve alongside or drizzle over the finished doughnuts. Makes 24 doughnuts.

–This recipe is adapted from one in Dessert of the Day by Kim Laidlaw.  Head to Williams-Sonoma  for more foodie inspiration, or book a cooking class in their Sydney Cooking School.

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Recipes

Foodie Friday: Madeleines

Today is the 100th birthday of Chuck Williams, founder of Williams-Sonoma. Who, you ask? And it’s true: Chuck doesn’t have the celebrity status of some of his contemporaries such as Julia Child – especially in Australia, where Williams-Sonoma is a relatively new brand. But his influence and legacy are pretty mind-boggling.

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It all started with one auspicious trip to Paris in 1953, when Chuck discovered the beautiful quality cookware that the French had been using in their home kitchens for years. It inspired him to do something about getting the same French cookware back home for American cooks. Before Chuck, specialist cookware in America was something only accessible to chefs and commercial kitchens.

Chuck opened his specialist cookware store in Sonoma, California in 1956 and today there are more than 250 Williams-Sonoma stores in North America and three in Australia.

Not only is the madeleine one of Chuck’s favourite recipes, it also represents one of his many contributions to the world of home cooking in the US. The special shell-shaped madeleine pans were among the first baking pans Chuck imported from France to the US in the late 1950s, and they were the most popular item at his California store for a year or two.

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These fragrant little French sponge cakes, most famously immortalised by Marcel Proust in his epic novel Remembrance of Things Past, are at their most memorable when eaten as Proust ate them: still warm from the oven and a little crisp on the outside. They take very little time to make and are perfect for dipping in coffee or tea.

STYLING TIP: Buttery and warm, these cakes don’t need a lot of styling – they won’t last long enough on the plate anyway! In homage to Chuck Williams and his legacy, try serving yours on fine French porcelain for afternoon tea alongside another Chuck favourite and a Williams-Sonoma icon: the Apilco Cow Milk Jug.

Ingredients

  • 4 tbsp unsalted butter, softened, plus more for greasing
  • 1/2 cup cake & pastry flour (if unavailable, substitute plain flour)
  • 1/2 tsp baking powder
  • 1 egg
  • 1/4 cup caster sugar
  • 2 tsp orange-blossom water
  • Icing sugar for dusting

Method

Position a rack in the lower third of the oven and preheat to 200°C (180°C fan-forced). Generously butter a 12-mould madeleine pan.

In a bowl, sift together the flour and baking powder. In another bowl, using a handheld mixer set on medium speed, beat together the egg, caster sugar and orange-blossom water for 30 seconds. Increase the speed to high and beat until the mixture has quadrupled in bulk and is very thick, about 10 minutes. Using a rubber spatula, carefully fold the flour mixture and then the softened butter into the egg mixture. Spoon the batter into the prepared moulds, filling each one about three-quarters full.

Bake until lightly browned around the edges and on the bottom, 10-12 minutes. Remove from the oven and immediately turn the cakes out onto a wire rack. Using a fine-mesh sieve or a sifter, dust with icing sugar. Serve warm. Makes 12 small cakes.

–This recipe is adapted from one in Merchant of Sonoma: Chuck Williams, Pioneer of the American Kitchen, by William Warren. Head to Williams-Sonoma for lots more foodie inspiration, or book yourself into a cooking class in their Bondi Junction Cooking School.

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Recipes

Foodie Friday: Strawberry Shortcakes

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This week’s recipe comes from Williams Sonoma

So last week was all about an easy savoury brunch treat, but by all means, don’t stop there! Make use of the crazy abundance of strawberries to be found at the farmers’ markets and in supermarkets right now (you’ve noticed that too, right?) and delight your family and friends with a colourful, delicious end to your brunch.

Strawberries are widely available year-round, but are at their juiciest and sweetest from September to January. Don’t be too tempted by impressive size: the sweetest, most fragrant strawberries are often the smallest, and they’re the ones that work best in this recipe. Of course, you should choose berries with bright, fresh green caps and avoid any that are tinged with white or bruised. It’s also best to wash them close to when you plan to eat them. Store them in the refrigerator until then.

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Styling tip:

Isn’t strawberry shortcake the most charming name for such a classic brunch treat? And what could be more enticing than laying out a delectable, colourful spread for guests to assemble their very own strawberry shortcakes? Create an interactive workstation by presenting all the individual ingredients right on the table. Serve the shortcakes straight from their cooling rack – preferably still a little warm. Give the strawberries their own bowl (try a black or white one to really make the red fruit pop), add a mismatched bowl or repurposed jam jar for the cream. Stack up the serving bowls, napkins and cutlery, then switch on the kettle again – it’s time for another round of tea.

Ingredients

For the dough:

  • 2 cups (300g) plain flour
  • ¼ cup (60g) caster sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 125 g cold butter, cut into 1 cm pieces
  • 1 egg
  • 1/3 cup (80ml) thickened cream, plus more as needed
  • 2 tbsp demerara sugar

For the filling:

  • 500 g (about 2 punnets) strawberries, hulled and sliced
  • 3 tbsp caster sugar
  • Whipped thickened cream for serving

Method

Preheat the oven to 220°C. Line a large rimmed baking tray with parchment paper or baking paper.

In a bowl, using a fork, stir together the flour, caster sugar, baking powder and salt. Add the butter and toss it well to coat with the flour mixture. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup (80 ml) cream until blended. Pour the egg mixture over the flour mixture and mix with a rubber spatula just until moistened. Add additional cream, 1 tablespoon at a time, as needed to form a soft dough that is wet enough to be dropped from a spoon.

Using a large spoon, drop the dough onto the prepared baking tray in mounds about 7 cm wide and about 2 cm high, spacing them 2.5 cm apart. You should have about 8 shortcakes. Brush the tops of the shortcakes with 1-2 tablespoons cream and sprinkle with the demerara sugar. Bake until the shortcakes are firm to the touch and golden-brown, 12-15 minutes.

While the shortcakes are baking, prepare the filling. In a bowl, using a fork, crush 1 cup (125 g) of the berries. Add the remaining berries and the caster sugar, mix well, and set aside. Transfer the shortcakes from the baking tray to a wire rack and let cool for 15 minutes.

To serve, split the warm shortcakes horizontally and place the bottom half of each, cut side up, on a shallow bowl. Spoon the berries on top, dividing them evenly. Top each with some whipped cream. Cover with the shortcake tops and serve right away. Serves 8.

–This recipe is adapted from one in the Williams-Sonoma cookbook Bake Good Things. Head to Williams-Sonoma for lots more foodie inspiration, or book yourself into a cooking class at their Bondi Junction Cooking School.

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Expert Tips Styling

Meet Australia’s leading lifestyle experts at Home, Food & Design Weekend

Bringing together some of Australia’s leading lifestyle magazines, Bauer Media’s new two-day event, Home, Food & Design Weekend, will celebrate the best of home interiors, food and the latest in design.

Kitchen lookbook

Running 23 and 24 May at Sydney’s St Mary’s Cathedral forecourt, the weekend will include workshops, master-classes and interactive demonstrations; offering readers a rare chance to go behind the scenes with Australia’s leading lifestyle experts.

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Programme highlights include:

  • Mouth-watering recipes and delicious tasters, fresh from the kitchen stage – hosted by Australia’s leading food authorities from The Australian Women’s Weekly, Woman’s Day, Recipes+ and Gourmet Traveller.
  • Insider secrets on how to create enviable home spaces – straight from top stylists at the interiors workshops hosted by Australian House & Garden, Belle, Real Living and Homes+.
  • And much, much more…

Capsicum, Eggplant and Zucchini Skewers BBQ'd - Parley & Cashew Pesto, grilled Lemon Cheeks and Cous Cous Salad.

The event will be hosted by Australia’s leading lifestyle editors and experts. Including: Australian Gourmet Traveller editor Anthea Loucas, Belle editor Tanya Buchanan, Real Living style editor Sarah Ellison and many more.

Free registration is open now. A full schedule of events will be available closer to the date.

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Appliances

Beko InnovaChef makes the oven smarter

Smart fridges. Whatever happened to those? When I started out as a technology journalist all those… seven years ago, LG was trying to convince everyone that these were the way of the future. They looked the part too, with big colour screens attached that could connect to the internet and do all this funky stuff. Well, Beko has a similar idea with the InnovaChef, but instead of being a fridge, it’s an oven.

BEKO INNOVACHEF OVENThe idea with a smart fridge is that you could potentially keep track of what is in your fridge and when you needed to buy more of it. Sure, you could do that with your eyes as well, but this is, well, cooler. With the Beko InnovaChef, it’s all about loading your recipes to your oven via USB and using the step-by-step recipe guides that come with the oven. OK, you could read a cook book instead, or use your tablet or smartphone which most people probably do, but that’s not the point.

Continue reading “Beko InnovaChef makes the oven smarter”