Brie, Bacon and Broccolini Tart

1 par-baked 22 cm shortcrust tart shell - frozen pastry will be fine
1 bunch broccolini, cut into cut into 4 segments each( or use 1 head broccoli cut into florets)
220 grams bacon (can use less)
250 grams brie, cut into small wedges
4 eggs
1 cup cream (or milk)
salt and freshly ground black pepper

- prepare the tart shell
- heat a pot of boiling salted water and cook broccolini for 4 minutes (broccoli 3 minutes) then drain well
- dice bacon and place in a cold pan. Gradually heat the pan to allow the fat to run and continue until cooked through but not crisp. Drain well on paper towel.
- to prepare filling, beat the eggs lightly and combine with the cream and the seasoning.
- to assemble the tart, scatter the broccolini segments, bacon, brie wedges evenly over the base of the tart shell.
- pour eggs mixture over the filling. it is easier to add the last of the filling when the tart is in the oven.
bake in a 200C oven until the filling is almost set 20 - 25 minutes
-it will complete its cooking as it sits

Roasted Vegetable Pasta Salad

This recipe formed part of this weeks Coles Supermarket catalogue. According to the recipe it serves 6 but I am inclined to say it serves up to 10 so you may wish to halve the recipe.


2 corn cobs sliced into 4 or 5
1 medium zucchini cut into chunks
1 brown onion cut into thin wedges
250 gram cherry tomatoes cut in half
1/2 butter nut pumpkin cut into chunks
500gm penne pasta
2 sprigs rosemary
2 cloves garlic not peeled
1 1/2 tablespoon olive oil


Dressing
2 teaspoon seeded mustard
2 tablespoon olive oil
1 1/2 balsamic or red wine vinegar
( and the cooked garlic cloves)

freshly grated Parmesan cheese to serve

- pre-heat oven to 220C (200c fan force)
- combine all ingredients except dressing and Parmesan cheese and season with salt and pepper in a bowl
- tip onto a large baking paper lined tray and roast for 25 - 30 minutes until vegetables are golden
- cook pasta according to packet directions
- combine dressing ingredients together. Peel garlic, squash on a board and add into the dressing. toss all ingredients together and serve with Parmesan cheese.

Lemon and Poppy Seed Cake

This recipe is taken from Taste Perfect Home Cooking with David Herbert in The Weekend Australian magazine May 5-6 2007, page 40.


photo on the way


4 tablespoons poppy seeds
3/4 cup milk
juice of 1/2 lemon
250gm unsalted butter, softened
1 cup (250gm) Castor sugar
grated zest of 1 lemon
4 eggs
2 cups (300 gm) plain flour
2 teaspoon baking powder
1/2 teaspoon bicarbonate soda
lemon syrup - recipe below

- oven 180C
- grease a 25cm kugelhopf, bundt or ring tin
- soak poppy seeds in milk and and lemon juice for 1 hour
- beat butter, sugar and lemon zest in a bowl for 3-4 minutes until pale and fluffy
- beat in eggs, one at a time, alternating with a little flour until combined.
- sift together remaining flour and baking powder and bicarbonate of soda, then fold into mixture
- gently stir in milk and poppy seed mixture until smooth and combined
- spoon into prepared tin
-bake 55 - 60 minutes
- allow to cool in tin for 5 minutes then turn out on a cooling rack
- brush hot lemon syrup over top and sides of cake
- leave to cool

Lemon Syrup
- combine juice from 2 lemons add 125gm Castor sugar in a small saucepan. Bring to boil, stirring to dissolve sugar, then simmer gently for 5 minutes

Chicken Korma

Don't you get frustrated when you have been buying an product from your local supermarket for many years where you can walk blindfolded to the exact location and take it from the shelf without looking or thought. Well I used to be able to do so with my favourite korma spice mix but not any more. I have had to make my own spice mix but it is not the same. The family liked it anyway.

photograph on the way

1 onion, diced
2 teaspoon grated ginger
3 garlic cloves, chopped
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon cardamom seeds
pinch of cayenne pepper
1/2 teaspoon chili powder
2 tablespoon vegetable oil
8 - 10 chicken thighs cut into 3 cm cubes
1 onion sliced
1 can lite coconut milk
1 cinnamon stick
1/2 ground almonds
3 potatoes, peeled, cut into 3 cm cubes
2 granny smith apples, peeled and diced
1 1/2 red capsicum diced
1 bunch coriander

- blend ingredients up to vegetable oil
- heat oil and add onion slices and cook on low heat for 5 minutes until soft
- add chicken and cook stirring for about 6 minutes until colour has changed - may need to be done in batches
- return all chicken to the pan
- add blended spice mixture and cook for a minute
- add potato and cook for a couple of minutes
- add apple, capsicum, cinnamon stick, ground almonds, coconut milk and enough water to just cover
- cook until chicken is cooked and potatoes are cooked but still hold their shape
- stir in roughly chopped coriander
- serve with rice

Spicy Date and Ginger Squares

I am a great fan of ginger flavoured cakes but not crystallized ginger. this recipe is from Australian Gourmet Traveller March 2002 edition I think. It is one of many recipes cut out of magazines waiting their turn to get cooked.

Photo to follow.

170 g (1 cup) chopped dates
1 cup milk
1 teaspoon bicarbonate of soda
125 g soft butter, chopped
220g (1 cup) Castor sugar
2/3 cup golden syrup
2 eggs
1 tablespoon ground ginger
1 tablespoon ground allspice ( I used 1/2 cinnamon and 1/2 nutmeg)
300 (2 cups) plain flour
icing
60g soft butter, chopped
1/2 teaspoon ground ginger
3 teaspoons golden syrup
240g (1 1/2 cups) icing sugar mixture, sifted
1 1/2 tablespoons lemon juice
- combine dates and milk in small bowl and bring just to the boil, ,remove from heat and add bicarbonate of soda and let it stand for 10 minutes
-beat butter and sugar until light and fluffy, then add golden syrup and beat til well combined
-add eggs, one at a time beating well then add spices and half the flour and mix well.
-stir in date mixture and mix until smooth then add remaining flour and mix well
- pour into a 20 x 30 cm lined tin and bake 180C for 30-35 minutes
- stand in tin for 5 minutes and turn onto rack to cool
icing
- beat butter ginger and golden syrup until soft and well combined.
-add icing sugar, 1/4 cup at a time and beat well after each addition, then stir in lemon juice and mix well
-spread over cake
-cut into 5cm squares
-can keep in an airtight container for up to a week
-makes about 24 squares

Jam Donut Muffins

Perth at the moment is having beautiful weather even though rain would be nice, it is ideal weather to visit Kings Park with friends.

This recipe is from http://cakescookiesandanoddroastdinner.blogspot.com/search/label/Muffins
http://reddirtmummy.blogspot.com/2007_05_01_archive.html (great to find another West Australian foodie blog)
They are easy to make and delightful mouth size treats.

Photograph on the way

1 2/3 cups self raising flour

pinch of salt

1 teaspoon ground cinnamon+ extra 1/2 teaspoon

1/3 cup vegetable oil

2/3 cup caster sugar + extra 3 tablespoons

1 egg

3/4 cup milk

raspberry jam

2 tablespoon butter

- preheat oven 180C

- lightly grease a mini muffin tray

- sift flour, salt, cinnamon and sugar together in a large bowl

- in separate bowl, mix the oil, egg and milk together

- add the wet mix to the dry mix and stir until just combined

- half fill the muffin tins with batter

- add 1/4 teaspoon jam to each muffin then cover with more batter

- bake for 20 minutes or until risen and golden

- remove from oven

Topping

- melt 2 tablespoon butter in a small bowl

- mix together 3 tablespoon caster sugar and 1/2 teaspoon cinnamon

- while muffins are still hot, dip their tops into the melted butter and then into the sugar and cinnamon mix

- cool on rack

- recipe says it makes 24 ( I made 36 mini muffins)

Raspberry and White Chocolate Muffins

I love muffins that have a cake texture rather than a moist texture. These did not disappoint. They were simply divine. The recipe appeared in The West Australian newspaper in the "ask the chef" section many years ago but I have just got around to making them. The chef was or maybe still is No 44 King Perth Head Pastry Chef Nick Niederberger.



This recipe makes 10 big Texas-style muffins. I halved the recipe and make 9 don't be so greedy size.
PHOTO ON ITS WAY - MY SON IS CURRENTLY STUDY FOR 1ST SEMESTER EXAM
700 grams SR flour
half teaspoon baking powder
200 grams soft brown sugar
200 grams white chocolate bits
500 grams raspberries - fresh or frozen (do not thaw)
250 ml maize oil (I used vegetable oil)
300 ml buttermilk ( or milk with a teaspoon lemon juice and stand for 5 minutes to thicken)
4 eggs

- preheat oven 220C
- line muffin tins with paper patty cases
- combine oil, eggs and buttermilk in one bowl
- in another bowl combine SR flour, baking powder, brown sugar and white chocolate bits
- make a well in the dry mix and pour in the wet mix
- gently combine with your hand (I used a plastic spatula) being careful not to over-mix
- gently fold in raspberries
- divide mix between muffin tins and bake for about 20 minutes (test with a Skewer)
- leave to cool in tin for 10 minutes before turning out.