Thursday, December 20, 2018

Virginia’s Christmas Nut salad



1 c brown rice
250g cashews
250g pine nuts
250g sunflower seeds
1 capsicum (red, green, yellow or equivalent combination of all 3) 
6 shallots, finely chopped
2-3 cloves garlic, crushed
6T parsley, finely chopped
6T teriyaki sauce
½ c olive oil


1. Grill nuts separately, one variety at a time, until golden brown.  Watch carefully.  Cool and place in a container.
2.  Finely dice capsicum, shallots, garlic and parsley.  Place these ingredients in a separate container.
3.  Cook brown rice for 30 minutes.  Drain rice and allow to cool.  When cool, rice can be mixed with ingredients in Step 2 (above).
4.  Just before serving, mix all ingredients together, add teriyaki sauce & olive oil and serve in a salad bowl.

Saturday, October 13, 2018


½ cup plain flour

1½ cups icing sugar, sifted

1 cup ground almonds

6 egg whites, about ¾ cup

190 g Noisette Butter, melted and cooled a little (see method for how to make Noisette Butter)

40 raspberries or blueberries , fresh or frozen

Preheat oven to 180°C and grease mini-muffin tins or moulds with a little of the butter. In a large bowl, combine flour, sugar and ground almonds. In a separate bowl, whisk egg whites to a loose froth, then combine with butter. Make a well in flour mixture and pour in butter mixture. Mix gently, taking care not to overmix.

Spoon mixture into tins until each is two-thirds full. Press 4 raspberries into each friand. Bake for 20–25 minutes until friands feel a little springy and a fine skewer inserted comes out clean. Cool in tins on a wire rack for a few minutes before turning out. Set friands right-side up and allow to cool. Enjoy with tea or coffee.

Noisette Butter
Melt and simmer butter in a saucepan. Cook the butter until it is golden brown and begins to smell nutty. The milk solids will appear as golden specks at the bottom of the saucepan. Stop the cooking quickly by putting the pan into a basin of cold water.

Saturday, August 11, 2018

Strawberry Tart

1 quantity Shortcrust pastry
1 cup pastry cream
250g berries
1/4 cup jam, warmed

Line 18cm loose bottomed flan tim with pastry and bake cling at 200* for 20 minutes.  Remove weights and foil and allow to cool.
Spread pastry cram over pastry case. Arrange berries over cream. Glaze tart with melted jelly. Eat within an hour

Pastry cream (cream patisserie)
2 cups of milk
1 vanilla bean, split
6 egg yolks
3/4 cup castor sugar
50g cornflour

Scald milk with vanilla bear. In bowl beat egg yolks with sugar and cornflour until thick. Pour in milk and whisk until smooth. Return mixture to rinsed our saucepan and stir continuously over a moderate hear until pastry cream has thickened, is smooth and has come to boil. Beat vigorous,y for 1minute. Poor through course strainer over bowl. Wash and dry vanilla bean for another use. Press plastic film over pastry cream to prevent skin forming. Use when cold.  Can add 1/4 or 1/3 volume of unsweetened firmly whipped cream to lighten

Shortcrust Pastry

180g unsalted butter
240g plain flour
Pinch salt
1/4 cup water

Remove butter from fridge for 30min before making pastry.  Sift flour and salt onto bench. Chop butter into smallish pieces and toss lightly in flour. Lightly rub to combine party. Makes well in centre and pour in water. Using pastry scraper work water into flour until you have a rough heap of buttery lumps of dough. Using the heal of your hand, quickly smear pastry away from you across the workbench.  It will combine lightly.  Gather together, then press quickly into a flat cake and dust with a little flour. Wrap pastry in plastic and refrigerate for 20min. When required, roll out dusting generously with flour.
Note: often faster to grate butter than chop

Stephanie Alexander’s Cooks Companion

Tuesday, November 21, 2017

Apple, Rhubarb Custard Crumble

3 apples
1 bunch or rhubarb
2 tbsp custard powder
20g butter
125 ml apple juice
50 g brown sugar
2 tsp ground cinnamon
juice of 1/2 a lemon

75g butter
75g brown sugar
100g rolled oats
30g plain flour
1/2 tsp ground alspice
pinch of salt
30g crushed hazelnuts
30g walnut pieces

vanilla icecream or double cream 

Preheat oven to 160*

Peel and core apples and cut in 1cm wide wedges. Cut rhubarb into 4 cm pieces. Put in plastic bag with custard powder and shake.

Grease pan and add fruit. Pour apple juice, cinnamon and lemon juice over.

Make crumble. "Crumble" between fingers butter, flour and oats.

Spread ontop of fruit mixture.

Cook in over for 1 hour or until apple soft.

Wednesday, June 14, 2017

Jenny's Choc Chic Biscuits

1/2 block butter, melted
1 cup white sugar
1/2 packet choc chips
2 cups SR flour
1 egg

Melt butter.
Add sugar and mix.
Add flour, mix, then choc chips then egg.

Make into walnut sized balls

Cook for 10-15 min in 150-160😖 Oven