Tuesday, October 17, 2017

TWD - Crumb-Topped Apple Bars

When I was in Grade 5 at school, we started doing lecturettes for assessment in class.  Sometimes, our teacher (whose name really was Wally) would select a theme and hand us each a random topic in keeping with that theme.  For example, when the theme was famous people in history, I drew Houdini and inexplicably swapped him with a classmate for the far less exotic George Stephenson.  Other times, we could choose our own topic.  I was most impressed by a lecturette given by a boy named David, who chose to deliver a lecturette on the Australian apple industry.  He stood there calmly peeling an apple the whole time, and managed to peel it without breaking the chain.  Some might find that distracting, but I thought it was the cleverest device ever, and I wanted to emulate it (but never did get the chance).

David's lecturette on apples came to mind while I was peeling apples for this week's Tuesdays with Dorie recipe, Crumb-Topped Apple Bars (or in the Australian vernacular, apple crumble slice).

This slice comprised a biscuit base, made easily in the food processor, topped with chopped Granny Smith apples, sultanas and chopped walnuts.  The sultanas and nuts were optional, but being a streudel loving girl, there is no way that I was going to leave them out.  The bars are then topped with a shortbread crumb made from the same dough as the base, and baked until golden brown. 

These bars are not 15 minute wonders - the baking time alone was over an hour.  However, the end result is well worth it for these buttery, fruity, scrumptious bars.  For me, we were back onto a winner this week.

To see what the other Dorie bakers made and what they thought of it, visit the LYL section of the TWD website.

Tuesday, October 10, 2017

TWD - Moka Dupont

This week's Tuesday with Dorie recipe is Moka Dupont, a type of chocolate biscuit cake.  It is named after a Madame Duponte, who apparently first made this cake, and the "moka" is from "mocha" for the coffee flavoured syrup that the biscuits are dunked in. 

I used Arnott's Milk Coffee Biscuits, as they seemed the closest match to those that Dorie used in the recipe.  The coffee soaked biscuits are coated with a grainy chocolate buttercream that is firmed up with an egg.  It chills for three hours after assembly before serving.

This dessert tasted OK.  I didn't love it, as it was just syrup soaked biscuits glued together with buttercream, but it was OK.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Tuesday, October 3, 2017

TWD - French Snacklettes

This week's Tuesday with Dorie recipe is French Snacklettes.  That is the polite term for them - Dorie describes them as "nuggets".   I'll leave it up to you how to describe them, but they are little sandy chocolate cookies containing ground up almonds and chunks of chocolate.

The full recipe makes 60 cookies - I opted to quarter the recipe and got around 18 cookies.

These cookies are OK - not exciting, but very easy to make.  All you need is a food processor and your own two hands to fashion these cookies for baking.

To see what everyone else made this week, visit the LYL section of the TWD website.

Thursday, September 28, 2017

Felicity Cloake's Perfect No-Bake Cheesecake

I love Felicity Cloake's "The Perfect ..." baking columns in The Guardian, and look for them each Thursday.  Last week, Felicity's recipe was for The Perfect No-Bake Cheesecake.

For those not familiar with Felicity's column, she chooses a different baked (or in this case, non-baked) good each week, and tries out different recipes.  Felicity then selects what she thinks are the best elements from her experiments with other recipes, and puts together her own recipe which she deems to be "the perfect" version of that item.

This no-bake cheesecake unusually has a cornflake crumb crust, which I have never worked with before.   I really enjoyed the cornflake flavour, but did find that the base became a little soggy over time - this is definitely one to be eaten as soon as possible.

The ricotta and cream cheese filling was silky smooth, but a little blander than the no-bake cheesecakes that I am used to from the Philadelphia cream cheese packets.  It really is a vehicle for the topping - I used Duncan Hines cherry pie filling just because I had it, but fresh fruit would be lovely.  I was surprised that the cheesecake set very nicely without gelatine. 

I enjoyed Felicity's cheesecake recipe, but I don't think it will replace my usual no-bake recipe based on cream cheese, which is denser but has a bit more tang.

Tuesday, September 26, 2017

TWD - Simplest Plum Tart

This week's Tuesday with Dorie recipe is Simplest Plum Tart.

It is what it says on the tin - a tart shell sprinkled with biscuit crumbs to soak up the juices from the plums that fill it, and sprinkled with cinnamon sugar.

I had to use tinned plums as it is a long time before plum season here.  This meant that my tart was not as pretty as it would have been with fresh fruit,  but it was still good.

I found this tart perhaps a little too plain to be a favourite, but it disappeared promptly at work, so I'll take that as a tick of approval.

To see what everyone else made this week, visit the Tuesday with Dorie website.

Sunday, September 24, 2017

Wattleseed Blinis - Red Tractor September

This month's recipe from my Red Tractor calendar is Wattleseed Blinis.   As the name suggests, these blinis are flavoured with wattleseed, from the native wattle tree.  Wattleseed gives a mild coffee flavour. 

Here is the calendar quote for this month, appropriately referencing the wattle:

These blinis were easy to make, but don't taste as good as my favourite blini recipe.  The wattleseed is a novel flavour that you could add to any blini recipe.

To make these blinis, you will need:

1 tablespoon wattleseeds 
1 cup plain flour
1 tablespoon sugar
3 teaspoons baking powder
1 pinch salt
2/3 cup milk
1 egg 
50g melted butter
mashed avocado and smoked salmon to top the blinis

Toast the wattleseed in a frypan and grind in a mortar and pestle.

Combine the flour, sugar, baking powder, salt and wattleseed in a large bowl.  Combine the egg and milk in a jug, then whisk into the dry ingredients, then half the melted butter.

Rest the mixture for 30 minutes to soften the wattleseed.

Heat a large frying pan, then brush the pan with some of the remaining melted butter.  Drop two teaspoons of batter into the frypan for each blini (don't overcrowd the pan), and cook until bubbles appear on the surface.  Gently flip each blini and cook the blinis on the other side, and repeat with the rest of the batter.

Top the blinis with mashed avocado, smoked salmon and ground pepper to serve.

Tuesday, September 19, 2017

TWD - Graham Cracker Cookies

This week's Tuesday with Dorie recipe is Graham Cracker Cookies.  Graham crackers are not something that is sold in Australia, but to me, the taste and texture of these cookies resembled Arnotts Shredded Wheatmeal biscuits.

These cookies were simple to make.  I made a half batch and only froze them for an hour before cutting and baking (instead of three hours).  

I am pleased to have them as next week's Dorie recipe is a tart with a Graham cracker base - that worked well.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Monday, September 18, 2017

Lucy in the Sky with Diamonds Cake

For my birthday this year, I thought it would be apt to make a Lucy in the Sky with Diamonds themed cake, it being 50 years since Sergeant Pepper came out (I am younger than Sergeant Pepper!).  One of my favourite songs on the Sergeant Pepper album is Lucy in the Sky with Diamonds, and the imagery that accompanies that song  in the Yellow Submarine movie lends itself well to cake decorating.  

In Yellow Submarine, the cartoon Beatles find themselves in the foothills of the headlands, when John strikes up singing Lucy in the Sky with Diamonds.  The first image in that song is a woman (presumably Lucy) inside the heads in two different colour schemes.  That is the image I used on my cake, using coloured rolled fondant.

I was too lazy to colour my own fondant, so I just used colours that I could buy in the supermarket.  It was interesting the different textures that different brands of fondant had - some was hard to roll out, like elephant hide, while some was very sticky and fragile. 

I drew on Lucy's features with edible pens.

The underlying cake was a chocolate cake recipe that I had not used before from Chocolate Coffee Caramel - A Cook's Book of Decadence.  I chose it because it contained blackberry jam, like Nigella's chocolate cake. Here is the inside of the cake:

To make this chocolate cake, you will need:

125g butter
125g sugar
40g icing sugar
2 lightly beaten eggs
1 teaspoon vanilla extract
80g blackberry jam
155g self raising flour
60g cocoa powder
1 teaspoon bicarbonate of soda
250ml milk

Preheat your oven to 180 degrees Celsius.  Grease a 20cm round cake tin and line the base with baking paper.

Beat the butter and sugars together in a stand mixer until light and fluffy.  Add the eggs, vanilla and jam and beat 'til combined. Fold in the sifted flour, cocoa and bicarbonate of soda alternately with the milk in three batches, starting and ending with the flour mixture. 

Pour the batter into your prepared cake tin and bake for 45 minutes or until cooked through.  Turn the cake out onto a wire rack to cool.

Decorate as desired once cool.

Tuesday, September 12, 2017

TWD - Brown Butter Peach Tourte

This week's Tuesday with Dorie (Baking Chez Moi) recipe is Brown Butter Peach Tourte.  This luscious creation involves encasing peaches marinated in browned butter in Dorie's sweet shortcrust pastry:  

It's still cold here so fresh peaches were not an option, so I used canned peaches which I drained and patted dry.  I also rolled out Dorie's Sweet Shortcrust dough for the first time - I normally go for the press-in version, but the rolled out version was easy enough to do.   

The resulting pie was just delish - I served it warm without any accompaniments, as none were necessary.

To see what the other Dorie bakers made this week, visit the LYL section of the TWD website.

Thursday, September 7, 2017

Ottolenghi's Coffee and Walnut Financiers

I am an avid reader of The Guardian's recipe section, and was delighted to find an article on the release of a new book by Yotam Ottolenghi, Sweet, which is released in Australia today. As the name suggests, this book, by Ottolenghi and Emily Goh, is a book about making sweet treats.

The article contains 10 recipes, and I couldn't wait to set to work making the Coffee and Walnut Financiers.  (I am glad I did as I have just discovered that the gas lighter on the oven in my rented property has stopped working - so these pages might be a bit slow until that is hopefully fixed.)

I had all of the ingredients for the financiers, give or take.  Take the expresso powder, which I left out, as I didn't have any and there is plenty of coffee flavour from the coffee granules.  Substitute ground almonds for ground macadamias, as that is what I had!

These were so caramelly and delicious.  I ate one and took the rest to work.  I went to get a coffee at around 10.30am and saw that there were one and a half of them left - when I came back, they were all gone.  Glad people liked them!!

I loved the icing recipe because it set hard.  (The above photos were taken before the icing set.) The secret must be the liquid glucose, because ordinary glace icing does not set hard and tends to wrinkle when disturbed.  The glucose trick is one that I will apply often.

I now have my trigger finger on the button to buy Sweet - if the recipe sample in The Guardian is anything to go by, it will be amazing.

Tuesday, September 5, 2017

TWD - Two- Bite One-Chip Cookies

This week's Dorie's Cookies recipe is Two-Bite One-Chip Cookies.  The name says it all - these are light, small cookies embracing a single chocolate chip, that you can eat in just two bites.

I quartered the recipe to make roughly twenty cookies.  Instead if dark chocolate chips, I used the white chocolate chips that I already had.

The resulting cookies were delicious.  I was a little dubious as there is no rising agent in these cookies and they are so small, but they bake up into tasty morsels - I ate four in a row, no problems.    These would be great for filling gift boxes as they are small enough to fill spaces without awkwardness.

To see what everyone else made this week, visit the LYL section of the TWD website.

Wednesday, August 30, 2017

Date and Frangipane Tart

I love dates - they are lollies from a tree. When I saw Neil Perry's recipe for a date and frangipane tart, I was immediately on to it - delish!

This tart combines dates boiled in brandy and apple juice with plum jam and frangipane.  I wasn't a fan of the pastry recipe (Dorie Greenspan's is better), but if I made it again, I would just use Dorie's recipe for the pie crust.

If you are a fan of dates and would like to try this tart, the recipe is as follows:


250ml apple juice
125ml brandy
12 halved fresh dates, seeded
150g plum jam icing sugar, to dust
300ml thickened cream, whipped to serve


250g plain flour
70g butter, softened
pinch of salt
90g icing sugar, sifted
60ml milk
2 egg yolks


125g butter, softened
125g icing sugar, sifted
3 eggs
125g almond meal
25g plain flour


Put the flour, butter, salt and icing sugar in a food processor and process until they have a fine breadcrumb like texture. Add the milk and egg yolks and process into a dough.

Turn the dough out onto a lightly floured bench and knead before forming into a ball, wrapping in plastic wrap and chilling in the fridge for 1 hour.

Spray a 24cm round pie dish with cooking oil. Roll out the pastry on a floured bench to a thickness of 3mm. Line the pie dish with the pastry, cut off the excess, prick the base with a fork, and allow the crust to rest in the fridge for 30 minutes.

Preheat your oven to 180C. Line the pie crust with alfoil sprayed with oil on one side (oil side down), fill with rice and blind bake for 20-25 minutes. Remove rice and baking paper and return the pie crust to the oven and bake for a further 5-10 minutes.

Put the apple juice and brandy in a saucepan, bring to the boil, then add dates and simmer, uncovered, for 2 minutes. Drain the dates and set aside, reserving the liquid.  Set aside 25ml of the liquid, then reduce the remaining liquid in a saucepan over medium high heat until syrupy, about 6 minutes. Set aside to cool.

To make the frangipane, beat the butter in a stand mixer until light and creamy. Add the sugar and mix until well combined. Add the eggs, one at a time, mixing well after each addition. Stir through the almond meal, flour and 25ml reserved liquid and mix well. Cover and refrigerate for 30 minutes.

Preheat your oven to 180C. Spread the plum jam over the base of the tart shell, top with the drained dates and gently spoon enough of the filling over the jam and dates to cover. Bake for 35-40 minutes. Cool until just warm, dust with icing sugar.

Serve the tart with icecream and drizzled with reduced apple-brandy liquid.

Sunday, August 27, 2017

Tasty Beef Casserole

The weather has been less that salubrious lately (by Australian standards - I realise that we have it easy compared with some of you).  Cold, wet, windy grey days have become the norm, and even the sunshine has no real warmth.  I have also had a cold for the last week or so which has made things rather unpleasant - I am over the worst of it now, but I had quite a few sleepless night coughing and spluttering, and the dreaded feverish sweats.

The August Red Tractor recipe is a very appropriate hearty stew - a Tasty Beef casserole.  Here is the calendar quote for this month:

It's so true for dogs isn't it - they get so excited when they think adventure is on the way.

This stew contains fruit chutney for additional richness - it really was good, and hit the spot on cold, wintery nights.

To make this stew, you will need:

1kg chuck steak, cubed
1/2ablespoon olive oil
2 brown onions
2 carrots
2 cloves garlic
1 tablespoon tomato paste
1 heaped tablespoon plain flour
1 lemon, zested and juiced
1 cup beef stock
400g tin tomatoes
1/2 cup sweet fruit chutney
(I also added some frozen peas)

Preheat your oven to 180 degrees Celsius.

In a large casserole dish, brown the beef in batches in the oil on the stovetop, then transfer to a plate.  Fry onions until soft.  Add carrot slices, garlic, tomato paste and flour.  Stir to combine.  Add lemon rind and juice. stock, chutney, beef pieces and tomatoes.  Season with salt and pepper to taste.  Cover and cook in the oven for two hours or until the beef is tender.

Serve with potato mash or rice.

Thursday, August 24, 2017

Eat Me - Cranberry Lime Cake for Melbourne Cake Club - Magic Cakes

Soon her eye fell on a little glass box that was lying under the table: she opened it, and found in it a very small cake, on which the words `EAT ME' were beautifully marked in currants. `Well, I'll eat it,' said Alice, `and if it makes me grow larger, I can reach the key; and if it makes me grow smaller, I can creep under the door; so either way I'll get into the garden, and I don't care which happens!'

Alice In Wonderland, Lewis Carroll

This month's Melbourne Cake Club theme was Magic Cakes.  I knew immediately that I wanted to make, not one of the three layer custard cakes that are currently in vogue, but the "Eat Me" cake from Alice in Wonderland with magical powers to make Alice grow very, very tall.

However, I wanted to modernise the Eat Me cake - currants on top of the cake as decoration didn't sound tempting - so I searched the Web for some ideas, and found this recipe on Hello Giggles for a cranberry lime cake.

I did make a boo boo in that I didn't remember to buy cranberry juice, so I just used lime juice instead.  Hey, it worked for me.  This cake is reasonably healthy for cake, with applesauce and yoghurt replacing some of the fat.  I doubled the recipe, as one batch (for 6 little cakes) only made a single thin 8" layer cake.  To mix things up, I added a cup of cranberries to the batter.

I used a lime flavoured buttercream instead of the glaze, and decorated the cake with "Eat Me" spelled out in cranberries.  To give definition to the edge of the cake, I used brightly coloured cachous around the edge. 

This cake was not my favourite cake ever, as the healthier aspects of it gave it a denser texture than an ordinary full of butter cake.  However, it tasted quite good, and the zesty lime buttercream was delicious.

John Farnham once said that one is the loneliest number, and so it was for me at Cake Club this week.  I did a poll on the weekend before to check if anyone was coming as a couple of people had to pull out, and I had three confirmees, and several people who'd RSVPed to come on Meetup but didn't reply to my email.  For this reason, I didn't cancel it.  However, after half an hour at the venue, it became plain that I was it, so I gave half of the cake to the staff at the venue before departing.

This poor cake was unloved at work too - I threw a few slices out at the end of the day.  Whether it was because they didn't like the cake, or they were worried they would catch the heavy cold I am currently "blessed" with from eating it, I don't know. 

Oh well.  I had fun coming up with the concept of this cake and making it - two months in the planning.  Sometimes you just have to please yourself.

Tuesday, August 22, 2017

TWD - Double-Corn Tea Cake

Our last recipe for August's Tuesday with Dorie is Double-Corn Tea Cake.  This is a rather unusual cake - it is made with yellow corn flour, so it is gluten free, and contains corn kernels.  Dorie came upon this recipe by accident when she bought yellow corn flour instead of cornmeal.

I used steamed fresh corn in my cake.  The flour itself was from a specialty shop so was rather pricey - if you have suggestions for other things to make with it, I'd be pleased to hear them. 

This double-corn tea cake was delicious.  It straddled the line between sweet and savoury in a good way.  It had a crisp, crunchy exterior and was light and fluffy on the inside, with the sweet, juicy corn kernels providing contrast.

To see what the other Dorie bakers made this week and what they thought of it, visit the LYL section of the TWD website.

Thursday, August 17, 2017

Avocado and Blueberry Pancakes

I am a sucker for pancakes, but I don't get to make them very often.  They take a little longer than porridge, and are a little bit fussier, so pancakes tend to get relegated to relaxed weekend breakfasts.

I recently found a recipe for Avocado and Blueberry Pancakes on Well Nourished.  You can find the recipe here.

These pancakes did not take any longer than other pancakes to make and have lots of ingredients that are nutritionally good for you.  The avocado flavour is quite prevalent, so if avocado is not your thing, these pancakes are not for you.  However, if you like avocado and you like blueberries, a serve of these pancakes with maple syrup drizzled on top is just the ticket for a delicious, nutritious breakfast.

Tuesday, August 15, 2017

TWD - Crash-O-Cookies

This week's Tuesday with Dorie recipe is Crash-O-Cookies.  These cookies are named after Dorie's family friend, Crash, who paints guitars.  They are basically oatmeal cookies with raisins chocolate added.  The recipe is online here

I used sultanas (golden raisins) and instead of chopped milk chocolate, I used a mixture of white and dark chocolate chips, because that is what I had in the house.  I am pretty sure you could mix these up with your favourite dried fruit and chocolate.

The verdict? These cookies are delicious - chewy and comforting.  I understand why Crash likes them.

To see what everyone else thought of these cookies, visit the LYL section of the TWD website.

Friday, August 11, 2017

Emily Dickinson's Coconut Cake

With the advent of the movie A Quiet Passion, Emily Dickinson has come to the fore of public consciousness.  I had never previously heard of Emily and her poetry (it wasn't part of our English curriculum), so I am grateful for the movie making me aware of Emily and her work.

I was really excited to discover that Emily was a passionate baker.  Hooray!  A kindred spirit.  There are a number of her baking recipes floating around online.  The recipe for black cake contains 19 eggs and feeds 60!

I decided to make Emily's more modest coconut cake.  You can find the recipe online here.

What a lovely cake this is, and so easy to make.  The outside bakes up to be crunchy and firm, while the inside is fluffy and soft.  You could dress the cake up with a glaze if you have a sweet tooth, but I thought the cake was lovely just as it was.

Tuesday, August 8, 2017

TWD - Profiteroles, Ice Cream and Hot Chocolate Sauce

This week's Tuesday with Dorie recipe is Profiteroles, Ice Cream and Hot Chocolate Sauce.  I didn't make the icecream from scratch, but I did make the pastry cream, profiteroles and hot chocolate sauce.

I have long been a fan of profiteroles, so making these was a no-brainer.  In this weather, icecream and hot chocolate sauce were not what the doctor ordered, but I went ahead and made the hot chocolate sauce to pour over the profiteroles and some store bought icecream,

I was pleased that my profiteroles did not deflate after being removed from the oven, as that has happened to me so many times it is not funny.  I tried all the tricks I have learned, and this time, everything came together for some puffy profiteroles that stayed puffy.

The combination of the profiteroles, the icecream and the chocolate sauce was rich but delicious.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website

Thursday, August 3, 2017

Date and Ginger Scones

When I saw Lorraine's Incredibly Soft Date and Ginger Scones, I knew I had to make them.  I love dates and I love ginger, so what could be better than both of them together.

I didn't use the maple glaze, as I thought the scones were lovely without it.  Mine aren't as golden as Lorraine's because I have a very strange oven that has the heat emanating from the bottom only, so you are likely to burn the bottom of things before they'd get golden on top.

These scones were delicious, nonetheless. I especially enjoyed the one I ate warm with melting butter on top.

If you like scones and are a fan of dates and ginger, I highly recommend these lovely scones. 

Tuesday, August 1, 2017

TWD - Anytime Tarragon-Apricot Cookies

This week's Tuesday with Dorie recipe is Anytime Tarragon-Apricot Cookies - except in my case, they are Anytime Rosemary-Apricot Cookies.  Fresh tarragon is not that easy to find, and when Mardi said she'd used rosemary, I decided to do the same.  I too grow rosemary and can get it for free, and save money and boot leather on searching for fresh tarragon.

These cookies are not particularly sweet, with most of the sweetness coming from the dried apricots in the cookies.  The rosemary gave the cookies a wonderful aroma. 

I enjoyed these cookies - not my favourite, but good all the same.

To see what everyone else thought of this week's cookies, visit the LYL section of the TWD website.

Thursday, July 27, 2017

Strawberry and Pistachio Galette

When I went to the supermarket this week, I found some beautiful plump, red strawberries on sale.  It immediately reminded me of a recipe for a strawberry and pistachio galette that I had seen in The New York Times earlier in the week.

Fortuitously, I already had pistachios in my stash, so making this galette was a no brainer once I saw the strawberries.

And isn't the finished product a beauty:

The outside was crunchy even absent the extra pistachios, and the inside was a dream mix of contrasting textures and flavours. I skipped the extra strawberries and icing sugar on top as I was taking it to work. Although some people were unsure what it was (I heard "breakfast pizza" mentioned), it was snapped up at morning tea time - a good sign.

If you have some nice strawberries about, I can highly recommend making this galette.

Tuesday, July 25, 2017

TWD - Martine's Gateau de Savoie

This week's Tuesdays with Dorie recipe is Gateau de Savoie.  This cake is claimed by both the French and the Italians, and was invented when a count asked his pastry chef to make him a cake to marvel at.

What is marvellous about this cake is that the only rising agent is eggs.  There are six eggs in this large Bundt cake, and the yolks and whites are whipped separately to give volume and lightness to this sponge cake.

I decided to fill the middle of my cake with berry jam, as it was a transportable way to add the same flavour that would be added to the cake if served at home.  It is a fabulous cake - crunchy on the outside because of the sugar that is used to coat the pan, and light and airy on the inside.  I confess to having more than one slice.

To see what the others made this week and what they thought of it, visit the LYL section of the TWD website.

Saturday, July 22, 2017

Spanish Chicken

There are some fab recipes in the June 2017 edition of the Coles magazine, and I sought inspiration from it for dinners.

The first recipe I tried is Spanish Chicken, on p27.  It is a bright, colourful dish which is a breeze to make because it is all cooked in the oven - once the ingredients are prepped, it looks after itself.

I also added some pumpkin to the dish, as I already had it and I needed to use it up.

To make this version of Spanish Chicken, you will need:

4 chicken thigh cutlets (I used the more readily available drumsticks)
2 teaspoons smoked paprika
2 teaspoons dried oregano
500g baby potatoes, halved
1 red onion, cut into wedges
1 capsicum, deseeded and coarsely chopped
1 zucchini, halved lengthways and sliced diagonally
1/2 cup Kalamata olives
1/2 cup chicken stock

Preheat your oven to 200 degrees Celsius.

Combine the chicken, paprika and oregano in a large bowl.  Heat a large frying pan and cook the chicken for 2 minutes each side or until golden brown.  Transfer the chicken to an oiled baking dish. 

Add the potato to the frying pan and cook for 5 minutes or until golden.

Arrange the potatoes, onion, capsicum, zucchini and olives around the chicken in the baking dish, and pour over the stock.  Season to taste with salt and pepper.

Bake the chicken in the oven for 35-40 minutes or until cooked through.

Thursday, July 20, 2017

Green Grass Scones

July's Red Tractor calendar recipe is Green Grass Scones.  Here is the quote of the month, this time from C S Lewis: 

I was a bit dubious when I read the recipe for these scones.  They are savoury scones with cheddar and feta cheeses, rocket (arugula) and cayenne pepper.  However, when I tasted one of these scones fresh out of the oven, slathered with butter, I was sold.  They are delish, and I love the kick from the cayenne.

To make these scones, you will need:

4 cups self-raising flour
(or just add baking powder to plain flour as per the tin)

1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 large handfuls rocket (arugula), roughly chopped
2 cups grated tasty cheese
2-3 tablespoons crumbled feta cheese
300ml cream
300ml soda water

Preheat your oven to 200 degrees Celsius, and line a large baking tray with baking paper.

Combine the flour, baking powder, salt and cayenne in a large mixing bowl.  Stir in the rocket and cheeses.

Combine the cream and soda water in a jug.  Make a well in the centre of the flour mixture and pour the liquid ingredients into the well. Mix with a knife until just combined.

Turn the dough out onto a floured surface and knead lightly, then shape into a rough rectangle about 4cm thick.   

Cut the dough into 20 square pieces, place on the baking tray, brush the tops with a little milk, and bake until puffed and golden (around 15-20 minutes).

To serve, split open the scones and slather with butter.