Category Archives: Recipes

Salmon with Couscous and Cherry Tomatoes

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Instant or quick-cook couscous is ready in a jiffy and so is salmon, so I often team them up for a week-day dinner. With cherry tomatoes and lemons in the garden I came up with this tasty combination which you can have on the table in 15 minutes.

Any leftover couscous mixture makes the basis of a tasty salad for lunch the following day. Just add any of the following – cubed leftover chicken or other cooked meat, tomatoes, cucumber, feta cheese, canned corn, herbs, onion and a dollop of mayonnaise, French dressing or pesto. To stretch if even further, serve on a bed of salad greens and voila, lunch is served. As I write this blog I am eating my leftover couscous salad. I added leftover roast chicken, a diced perfectly ripe nectarine, some cucumber, a teaspoon of curry paste and a dollop of mayonnaise. Delicious.

Salmon with Couscous and Cherry Tomatoes

1 cup couscous
1 cup water
2-4 tsp grated ginger
Salt and freshly ground pepper to taste
2 salmon fillets weighing 180-200g (with or without skin, as you prefer)
1 clove garlic, crushed
1 Tbs olive oil
Juice and zest of half a lemon
200g cherry tomatoes, halved
2 spring onions, finely sliced or ½ red onion, finely diced
½ cup chopped coriander
½  to 1 birds eye chilli, to taste, seeded and finely diced

Heat water in a saucepan and when it boils add couscous, stir then cover and turn off heat. Leave to stand while you cook the salmon. Place salmon in a dish with half the oil, garlic, half the lemon zest and juice. Season to taste and turn to coat. Pan fry salmon in a non-stick frying pan over moderate to high heat for 3-4 minutes each side, or until done to liking. There is no need to add additional oil as there is some in the marinade. Fluff up the couscous with a fork and add the ginger, tomatoes, onion, coriander, chilli, remaining zest, juice and oil. Season to taste and add any juices from cooking the salmon. Serve salmon on a bed of couscous garnished with more coriander. The couscous will be warm not hot.

Serves 2

Limoncello

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Limoncello

Limoncello, a traditional Italian liqueur, is easy to make from alcohol, lemon rind, water and sugar. I couldn’t find any neat alcohol and decided to make it with vodka. Experts say it doesn’t have quite the same kick, but tastes good anyway. We don’t like things too sweet so I have cut right back on the sugar in this version.

Serve limoncello chilled in chilled glasses as an after dinner liqueur. It’s also nice as a pre-dinner drink served in tall glasses with lots of ice, soda and a slice of lemon. Use about the same amount of limoncello as you would gin for a G and T.

1 x 750ml bottle vodka
About 7 large lemons (use more if small, less if very large)
1 cup sugar
1 cup water

Limoncello

Pour vodka into a large jar with a wide mouth. Wash and dry lemons then remove peel with a vegetable peeler. You don’t want any white pith which is bitter. Add peel to the vodka, cover and leave for a couple of weeks or until the peel has lost its colour and the vodka is bright yellow. Strain, discarding the peel.

Heat sugar and water in a saucepan, stirring. When sugar has completely dissolved cool the mixture then add it to the vodka. Using a funnel pour the limoncello into bottles – empty vodka or gin bottles for example – and store in the fridge if you have room (so it’s always ready to serve) or in a dark cupboard.

Makes about 1 litre

Mexican Corn Soup with Avocado Salsa

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This recipe is slightly adapted from one which appeared in the December 2012 edition of Australian Gourmet Traveller. My daughter made it and said it was yummy. I added some sugar and a substitute for chipotle chillies in adobo for those who – like me – are unable to find them easily. When something’s not sold in the first two supermarkets, I usually look for a substitute.

The original recipe called for two avocados, but I found one large one was plenty. A couple of fine slivers of red chilli on top of the avocado salsa would have improved the photo.

Mexican Corn Soup with Avocado Salsa

6 large vine-ripened tomatoes, halved
1 red onion, peeled and cut into wedges
¼ cup olive oil
2 banana chillies, halved lengthwise, seeds removed
5 cloves garlic, finely chopped
3 cups (750ml chicken or vegetable stock)
2 chipotle chillies in adobo (see note)
3 cups (500g) fresh corn cut from 3-4 cobs
salt and freshly ground black pepper to taste
1-2 tsp sugar, to taste
1-2 avocados, depending on size, diced
Juice of 1 lime or ½ lemon
½ cup loosely packed roughly chopped coriander

Preheat grill to high. Line a baking tray with foil and place tomatoes, skin side up and onions on the foil. Season then drizzle with half the oil. Grill 5-6 mins till blistering then add the banana chillies and grill for another 5-6 mins or till tender. Cool then remove skins from tomatoes. Heat remaining oil in a large saucepan over medium heat. Cook garlic until tender but not brown, stirring occasionally. Add stock, grilled vegetables, chipotle chillies and bring to the boil. Add corn, season to taste then simmer 4-5 mins until tender. Pulse in a food processor or blender until chunky-smooth. Tip back into pan and check seasoning. Mix avocado, lime juice and coriander and season to taste. Ladle soup into bowls and top with avocado salsa.

Serves 4

Note: substitute ½ tsp smoked paprika and a pinch of cayenne pepper

Hanne’s Dog Biscuits

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Matthew and I both grew up with dogs and feel that a house without a dog is not a home. By taking dogs from people leaving the country at about the time we were arriving and leaving them with our successors we managed to have a dog in every country where we were posted – except Paris where we lived on the 8th floor of the Embassy complex and dogs weren’t allowed. It may seem cruel to leave them, but I think it was harder on us than on them.

When we headed off to Copenhagen for 3 years it was the first time we didn’t have any of our three offspring in tow. I have often heard them telling anyone willing to listen “We didn’t leave home like most kids do, our parents left home.” A real sob story as you can see.

It’s definitely a plus having school-aged kids when you arrive in a new country because you meet people through them. Owning a dog is another good way to make friends. As Copenhagen was to be our last overseas posting we decided to buy a puppy for the first time and bring it back through Australia’s strict quarantine at the end of our posting.Holger Danske

Within a few months of arrival we had bought our child replacement in the form a male golden retriever puppy we called Holger Danske, or Danske for short. Six years after leaving Copenhagen Danske is now a middle-aged gentleman of eight and a half, and going strong. We are still in regular touch with quite a few “doggy friends” including Marianne the breeder and Hanne (pronounced Hannah), whom I met in the doggy park.

Hanne and her dog Boelle were regulars at the park. With her pockets full of home-made dog biscuits Hanne was popular with the canines. I liked her too and it certainly wasn’t about the biscuits! Before I left Hanne gave me the recipe and I have made them every 2 months or so ever since. If I handed them out to all and sundry as Hanne did I’d be making them every weekend! I have adapted the recipe a bit by cutting down on the eggs.

Anyone who makes dog biscuits must be more than a little crazy about their four-legged friends and I am happy to admit that I fall into that category. However, to be honest, one of the main reasons I make them is because I’ve been unable to buy a dog treat which is the right size for Danske’s Kong ball. This red rubber toy in the shape of a ball has a hole into which you feed biscuits. He then tosses it around until they have all come out. Great fun and it’s now part of his daily routine. He brings me the ball to be filled each day at about noon. If the biscuits are too small they all fall out the first time he throws it. If they’re too big they’re impossible to get out and I have to use a knife – remember getting coins out of an old-fashioned money box? So that’s why I simply cannot afford to run out of Hanne’s biscuits. Danske would go into deep depression. Even small dogs can benefit from having a Kong ball.

Hanne's Dog Biscuits4 cups boiling water
1 beef or chicken stock cube
1 tsp salt
2 cups cracked wheat or rye
4 eggs, beaten
4-5 cups plain flour
4 cups porridge oats

Mix water, crumbled stock cube, salt and cracked rye and leave for a few minutes. Add remaining ingredients, using enough flour to make a stiff scone-like mixture. Take out in portions and roll into sausages on a floured surface, using extra flour as needed. Cut sausages into 1-2cm lengths, then bake the biscuits on oven trays lined with baking paper for 40 minutes at 180°C then turn the oven off. The biscuits can be very close together on the trays. When cold store in a tin.

Note: These healthy biscuits make an ideal treat but they are not designed to be everyday food. They are unsuitable for small puppies who still have their milk teeth, as they are quite hard.

Iced Ginger Cake

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I decided to invent a ginger version of everyone’s favourite carrot cake – the one with the cream cheese icing – and came up with this. Using three different types of this versatile tubor – fresh, powdered and crystallised – this cake gives ginger addicts a serious overdose.

Ginger Cake250g butter at room temperature
¾ cup brown sugar
1 Tbs black treacle (or substitute Golden Syrup)
3 Tbs grated fresh ginger
1½ Tbs powdered ginger
3 eggs
2 cups self-raising flour
1 cup plain yoghurt or buttermilk
Icing:
1 x 250g Philadelphia style cream cheese, at room temperature
250g icing sugar (about 2 cups) sifted
1 tsp vanilla essence
Crystallized ginger to decorate

Preheat oven to 170°C. Grease and line a 20-22cm (8-9″) square cake tin with baking paper. Place first five ingredients in food processor and mix well. Add eggs and when incorporated add flour and yoghurt or buttermilk. Stop to scrape down the sides then mix a bit more. Scrape into tin and smooth the top with a knife. Bake for 30-40 mins or until well-risen and a skewer inserted in the middle comes out clean. Cool in the tin. When cold tip out and ice the bottom which gives you a nice flat surface. Decorate with slivers of crystallized ginger – I just used one per square, but you could use more! Cut into squares and store in a container with a lid. Keeps for a day or two outside the fridge in cooler weather, but in summer it’s best to refrigerate.

Icing: beat cream cheese and vanilla with icing sugar, either by hand or in food processor, using the pulse button, until light and fluffy. Don’t over-beat or the icing will go runny.

Makes 16 generous squares

Beetroot, Fig & Fennel Salad with Creamy Dressing

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I grew up in a house where beetroot – boiled, peeled, sliced and doused with malt vinegar – was nearly always on the table. My mother made a dish full every week and we ate it as a side dish.

Since then I’ve found lots of different ways of serving this somewhat underrated vegetable. I particularly enjoy it without the addition of vinegar, so the lovely earthy taste shines through. Roasted and served in a salad with rocket, feta or goat’s cheese and maple-glazed pecans or walnuts it’s absolutely delicious. But I seldom served it raw until I came across this recipe which will please all beetroot fans. It’s even better the next day and goes down very well at a BBQ.Beetroot and Fennel Salad

250-400g peeled and coarsely grated raw beetroot
70g dried figs, chopped (or substitute raisins, cranberries or other dried fruit)
lots of chopped fresh herbs – whatever you have (dill, coriander, parsley)
1 small bulb fennel finely sliced
¼ cup lemon juice, or to taste
1-2 Tbs extra virgin olive oil
salt and freshly ground black pepper
¼ cup mayonnaise (preferably home made)
¼ cup plain yoghurt
1 Tbs cumin seeds, toasted in a dry frying pan

Mix beetroot, figs, herbs and fennel, then add oil, lemon juice and seasoning to taste. Make an hour or two before serving then tip into a serving bowl or spoon onto individual serving dishes. Mix mayonnaise with yoghurt and dollop over the top. Sprinkle with the cumin seeds.

Serves 4-6

Note: the mayo-yoghurt topping is optional

Quick Lamb Chops and Zucchini with Tarragon & Sour Cream

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Getting a tasty evening meal on the table in next to no time is a challenge faced by all working parents. In his cook books 30-minute Meals and more recently 15-minute Meals, Jamie Oliver set out to show how this can be achieved.

About twice a month we have lamb chops or cutlets as a week day dinner. My favourite recipe is so quick and simple, it’s hardly a recipe at all. Mix equal quantities of Dijon mustard, honey and finely chopped fresh rosemary. A heaped teaspoon of each makes enough for two people. If you coat the chops with this mixture before you cook them the honey has a tendency to burn and go black. A better method is to pan fry the chops for 2-3 minutes each side in a smidgen of oil. Then paint or drizzle with the honey mixture and cook for another minute or so each side.

At the moment we have zucchini (courgettes) and fresh tarragon in the garden, so it’s time to make one of our favourite vegetable dishes Zucchini with Tarragon and Sour Cream. This recipe makes the most of the two main ingredients, zucchini and tarragon. You can buy zucchini pretty much all year round in Australia, but fresh tarragon is much harder to find. We have masses of it in the garden in summer when it grows like a weed.  Then it dies down and I have to do without until next season. I’ve tried freezing, but it’s not quite the same.

This recipe is a good way of using zucchini which have grown a bit too big – just remove the seeds if they are starting to look like marrows!

Zucchini with Tarragon & Sour Cream

1 kg zucchini (courgettes)Quick Lamb Chops and Zucchini with Tarragon & Sour Cream
1 tsp salt
2 Tbs butter
½ to ¾ cup sour cream
½ cup chopped fresh tarragon, firmly packed
freshly ground black pepper

Wash zucchini, remove seeds if they are really big, but leave skin on.  Grate coarsely, place in a sieve with the salt mixed through to drain for a minimum of 10 minutes and up to half an hour. Squeeze and press hard to remove most of the moisture. Heat butter in a large frying pan and stir-fry zucchini for 4-5 minutes. Add sour cream, tarragon, pepper and check to see if it needs any more salt.  Don’t boil and serve immediately.

Serves 6

A Long Weekend at Woodlands

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We spent the Australia Day long weekend at Woodlands, the 115 acre rural property near Braidwood in New South Wales which we bought about 4 years ago.

The tussock and thistle hadn’t been sprayed for some years and gave the place a somewhat neglected look, but we could see the potential. Since then Matthew has been fighting an on-going battle with the weeds, but is gradually making progress. He has planted over 200 deciduous trees to contrast with the existing native eucalyptus which cover about 20% of the land. The rest is grazing land and in due course we plan to buy some cattle, though I can see them all becoming pets with names, which will make selling them something of a challenge. Matthew’s ambition to turn Woodlands into a park-like setting which lives up to its name certainly keeps him busy.

We were joined for the weekend by our son David, his wife Amy and her parents Ian and Bev. The purpose of the weekend was to build a pizza oven. Ian is a potter and has built kilns and pizza ovens, so he was in charge of proceedings. I took on my usual role as chief cook and bottle washer.

Each day the heavens opened at about six in the evening, with very heavy rain accompanied by spectacular thunder and lightening. Standing on the covered verandah as the water came down in sheets felt a bit like being on the set of the Titanic. Fortunately there was plenty of time each day to work on the oven and cover it with tarpaulin before it got wet. It’s now finished and looking great, as you can see from the photos.

Spectacular views across the valley towards the Great Dividing Range which forms part of the Tallaganda National Park and a very pretty fast-flowing creek on the western boundary makes Woodlands a very special place. It’s a 40 minute drive to Braidwood, the nearest town, which is a long way to go if you run out of milk. We recently had the excavators in to make a large pond with a small island in the middle. This is so the ducks and swans – which I’m hoping will turn up once the habitat is right – have somewhere to escape with their babies when Mr Fox comes looking for a quick lunch. I read somewhere that foxes can swim but don’t really like to. The pond is quickly becoming home to ducks and other birds, but so far no swans.

Two years ago we completed a stone house with all mod cons. It’s a privilege to to be able to soak up the peace and tranquility of such a remote spot, while enjoying the advantages of comfy beds with electric blankets (you really need them in winter when it can get down to minus 12), hot showers, an open fire and a dishwasher. Not to mention good food and a bottle or two of vino.

Our golden retriever Danske had the company of Hershey (chocolate lab) and Frankie (Staffordshire Terrior) for the weekend. They swam in the pond, chased kangaroos (without a hope of even getting close), rolled in mud and played rough games together. By the end of the weekend they were exhausted. Danske’s full name is Holger Danske, after a legendary medieval Danish warrior. He was acquired when we were living in Copenhagen, so he really is a Dane. Danske is petrified of thunderstorms and tries to hide behind people’s legs when he hears the scary rumbling. You would think being eight years old and having lived through quite a few storms he would be over it, but he’s not.

Peek gatherings are all about the food and I usually plan a combination old recipes and new ones I’ve been wanting to try. Lunch on the first day consisted of Gazpacho followed by some simple Bruscetta (see below). That evening we had rack of lamb with Mint Pesto accompanied by potatoes roasted in duck fat and Peas with Broad Beans and Artichokes (see below). This was followed by Italian Mince Pies with Panna Cotta and Berry Compote.

For breakfast next morning we had Ricotta Pancakes with Honeycomb Butter and lunch was Gravlax with Sweet Mustard Sauce, followed by a selection of cheeses and salads.  That night I made Kylie Kwong’s Caramelized Pork Belly with Scallops and potatoes, dug up that afternoon from the veggie patch, followed by Rich Chocolate Mousse with Peanut Brittle Ice Cream (see below). Brunch next day before everyone headed home was fresh mango mixed with passionfruit served with a dollop thick Greek yoghurt and followed by Bill Granger’s Corn Fritters with Avocado Salsa. I will have to dig out some of my Dukan diet recipes this week!!

The cement on the pizza oven has to “cure” for a few weeks, but we are all looking forward to trying it out.

Bruscettas with White Beans, Feta and Tomato

Bruscettas with White Beans, Feta and Tomato1 French loaf, sliced at an angle (plain, wholegrain, sourdough, whatever you prefer)
2 cloves garlic, crushed
Extra virgin olive oil
1 can cannellini beans, drained and rinsed
Half to 3/4 cup crumbled feta cheese
Salt and freshly ground black pepper, to taste
2-3 large tomatoes, sliced
1 red onion, thinly sliced
Fresh basil leaves

Mix one clove garlic with some olive oil. Brush both sides of bread slices then bake on a metal tray in a moderate oven for 10 mins or until golden. Meanwhile mash beans with a fork, adding feta, olive oil and a crushed clove of garlic. You can also add any leftover oil from brushing the bread. Season to taste.

Spread bean paste thickly on the bread slices and arrange on serving platter. Top with slices of tomato, onion and basil leaves. Drizzle with more oil.

Serves 6

Peas with Broad Beans and Artichokes

1 500g packet frozen peas
1 500g packed frozen broad beans
1 cup artichokes marinated in oil
25g butter or 1 Tbs Extra Virgin Olive Oil
Salt and freshly ground black pepper to taste
1 Tbs chopped fresh oregano or marjoram or 1 tsp dried

Cook peas in boiling salted water until tender. Drain and place in large frying pan. Cook broad beans in boiling salted water. Drain and when cool enough to handle slip off the outer skins. Add to frying pan with peas. Roughly chop artichokes and add to pan with remaining ingredients. Can be made ahead to this point. To serve heat the vegetables over moderate heat for a  few minutes, stirring. When hot and butter has melted serve immediately.

Serves 6-8

Rich Chocolate Mousse with Peanut Brittle Ice Cream

Rich Chocolate Mousse with Peanut Brittle Ice CreamMousse:
150g chocolate chip cookies, crushed
30g unsalted butter, melted
400ml thickened cream
400ml milk
6 egg yolks
1/3 cup caster sugar
400g dark/bitter chocolate, broken into squares
Ice Cream:
1/3 cup caster sugar
1 litre bought vanilla ice cream
2/3 cup salted roasted peanuts or cashew nuts

Mousse: Mix cookie crumbs with butter and tip into a square or oblong cake tin lined with baking paper. Size of tin is flexible – could be a small slice tin or loaf tin. If made of silicone there’s no need for the paper. Flatten the mixture evenly over the bottom with your hand. Alternatively divide crumbs between about 10 individual serving dishes or glasses – Martini glasses would look nice. Or use one large glass dish. Press crumbs down then chill while you make the mousse.

Heat cream and milk in a saucepan. In a bowl mix egg yolks with sugar, mix in some of the hot milk and cream, then tip mixture back into the saucepan. Continue to cook, stirring with a flat bottomed wooded spatula until almost boiling and mixture coats the back of the spoon. Remove from heat and add chocolate. Leave for a few minutes then stir briskly until thoroughly combined and chocolate has completely melted. Pour mousse into cake pan or individual dishes and chill overnight.

Ice Cream: Melt sugar in a pan over moderate heat. Cook to a golden caramel, swirling from time to time so it colours evenly. Add nuts and tip onto a sheet of foil. When cold peel off the foil and chop coarsely by hand. Remove ice cream from freezer to allow to soften a bit. Keep some praline to garnish then fold the rest into ice cream and return to freezer.

To serve, tip mousse out of tin and cut into slices or serve in the individual glasses. Top each serving with a ball of ice cream and sprinkle with reserved praline. Mousse in the photo wasn’t refrigerated overnight so it wasn’t firm enough to slice and had to be scooped. Still tasted good!

Serves 10

Elin’s Gazpacho

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In hot weather Gazpacho, a chilled soup which originated in Andalucia in southern Spain, makes a perfect lunch or starter. I’ve tried quite a few recipes, but one of the best versions was served for lunch by my Danish friend Elin, while we were living in Copenhagen. I remember thinking how delicious it was (better than my recipe!) and how snazzy the croutons looked cut into soldiers. Elin has given permission for me to share her recipe with my readers.

Gazpacho should be made when you have tomatoes in the garden or can buy local ones in the market. Supermarket tomatoes which have been refrigerated won’t taste the same.

This recipe has quite a few ingredients so it’s not a five minute job. But the effort is well worth it. If preferred leave out the chilli altogether.

Elin's Gazpacho

4 large red capsicums (peppers)
2 chillies (preferably peperoncino)
1½ kg good quality vine-ripened tomatoes
10 semi-dried tomatoes
200ml extra virgin olive oil
2-4 cloves garlic, depending on size, crushed
4 Tbs vinegar (preferably sherry)
1 bunch fresh basil
1 Tbs lemon juice
2 small cucumbers
1 loaf day-old Italian bread
2-3 Tbs sugar (depends on sweetness of the tomatoes)
Salt and freshly ground black pepper to taste
To serve:
1 red capsicum (pepper)
1 small cucumber
Extra virgin olive oil
The rest of the bread made into croutons

Preheat oven to 200°C. Place a piece of foil on a baking tray and place capsicum and chillies on top (saves washing up). Bake until blackened, then cool, peel and remove seeds. If they are difficult to peel you haven’t cooked them long enough. The chillies being smaller will need to come out much earlier – they are a bit fiddly to peel so just removed stalk and seeds.

Meanwhile pour boiling water over the tomatoes in two bowls, leave for 2 minutes then tip away water, peel and remove hard cores.

In a blender puree the capsicum, tomatoes, dried tomatoes, peeled cucumbers, chilli, vinegar, lemon juice, garlic, basil leaves, 3-4 slices of bread with crusts removed and oil. You will have to do this in 2 or 3 batches. Taste and add sugar, salt and pepper to taste. Chill several hours or preferably overnight.

To serve: If soup is a bit too thick add a little iced water then pour into a soup tureen or ladle into individual bowls. Add some ice cubes (optional) and drizzle with extra virgin olive oil. Serve with the following side dishes so people can help themselves – peeled and diced cucumber, with some skin left on (to add some dark green colour) and diced capsicum. Make croutons from the rest of the loaf of bread – cut bread into “soldiers”, spray or brush with olive oil and bake until golden. For those who like spicier food you can serve some extra chopped chillies, but it was hot enough for my liking – probably because I used birds eye chillies rather than peperoncino which are much milder!

Serves 12

Note: sun-dried tomatoes as opposed to semi-dried tomatoes tend to be rather dark in colour which will result in a brownish gazpacho. So best to use semi-dried or leave them out altogether.

Italian Mince Pies with Panna Cotta & Berry Compote

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When I’m looking for inspiration I browse through old cook books. I have quite a few, including some by Robert Carrier.

Born in the USA in 1923, Carrier’s success came in England, where he worked for most of his life as a chef, restaurateur and food writer. The Jamie Oliver of the 70s and 80s, Carrier tried to persuade the British public there was more to life than meat and three veg. He retired to France where he died in 2006.

Carrier said he acquired the recipe for Mezzorgiorno (which I have shortened to “Italian”) Mince Pies served with Panna Cotta and Berry Compote from The Don Camillo restaurant in Provence. It may seem like a complicated recipe, but most of the work is done by the food processor and you can spread it over three days. Make the pastry and filling for the pies on day one. Next day make the panna cottas, the compote and the pies. Refrigerate them covered, but uncooked. On the third day brush with egg and bake an hour or so before serving.

The pastry is not easy to roll out and you may find yourself using quite a bit of flour to stop it from sticking, especially on a hot day. Unfortunately too much flour makes pastry tough, so if you’re having difficulty try rolling it out between two sheets of baking paper. You could always substitute home-made or bought shortcrust or puff pastry.

Mr Carrier said to cut the pastry into 8cm squares, but I found this made the pies too big – 6 to 7cm is a better size. The original filling included brown sugar in addition to the honey, but the mixture is sweet enough with all that dried fruit and chocolate, so I left it out.

Panna cotta – which means cooked cream – is delicious served with just the compote. And the pies are nice served on their own as a change to traditional mince pies at Christmas. But all put together they make an unusual dessert.

Italian Mince Pies

Italian Mince Pies with Panna Cotta & Berry CompotePastry:
½ cup caster sugar
150g unsalted butter at room temp
1 Tbs cinnamon
grated rind (zest) 1 lemon
3 eggs
2¾ cups (350g) plain flour
Filling:
125g good quality dark chocolate
150g dates, pitted
250g dried figs, stems removed (or substitute raisins)
3 Tbs honey
3 Tbs Marsala or port
100g pine nuts, toasted
Grated rind (zest) 1 lemon or orange
½ cup dried sour cherries (I substituted cranberries)
1 egg, beaten
Icing sugar for dusting

Pastry: Place sugar, butter, cinnamon and lemon rind in food processor and process until creamed. Add eggs and when mixed add flour. Process until dough comes together in a ball. Tip out, form into a flat disc, wrap in plastic wrap and refrigerate for 2 hours or up to 3 days. Can be frozen for several weeks.

Filling: Break chocolate into squares, then pulse in food processor until coarsely chopped. Tip into a bowl. Place dates, figs, honey and Marsala or port in food processor and pulse until coarsely chopped.  Add to the bowl with remaining ingredients except egg and icing sugar and mix well. Store in a covered container in the fridge. Keeps several weeks.

Assembly: Preheat oven to 170°C. Roll pastry thinly on floured surface and cut into 6 or 7cm squares. You should have enough to make 35-40, but it’s best to make only as many as you can eat on the same day.  Also it’s easier to work with about a quarter of the dough at a time. Place one rounded teaspoon of filling on one side of each square, brush 2 sides with egg and fold over to form a triangle enclosing the filling, pinching well to seal.

Place pies in the cups of lightly oiled muffin trays, which is what gives them their interesting curved shape. If you don’t have muffin trays use flat baking trays.  Brush with egg and bake for 15 minutes or until golden brown. Don’t overcook or they will be dry. Dust with icing sugar and serve warm.

Pies are best eaten the day they are made, still warm from the oven, so it’s best to make just the right amount and store leftover pastry and filling for another time. While leftover cooked pies can be reheated next day, they are not as nice as on day one.

Vanilla Pana Cottas

4 Tbs water
3 tsp powdered gelatine
750ml cream
250ml milk
4-5 Tbs caster sugar, to taste
Seeds scraped from 1 vanilla bean or 1 tsp vanilla essence

Place water in a small bowl, sprinkle gelatine on top then zap in microwave to dissolve. Heat cream, milk, vanilla and sugar in a saucepan to boiling point, stirring to dissolve sugar. Add gelatine, mix well, cool a bit then divide among 10 half cup moulds. Refrigerate, covered, overnight. To serve, tip briefly in hot water, run a thin knife around the edge and tip out. Serve with Berry Compote and one or two Italian Mince Pies.

Serves 10

Berry Compote

750g – 1 kg fresh or frozen berries (one or more of the following: raspberries, strawberries, blueberries, stoned cherries)
1 Tbs lemon juice
¼ cup cherry brandy, Kirsch or other liqueur (optional)
¼ cup sugar, or to taste

Slice or halve strawberries. Place all ingredients in a bowl and allow to macerate for several hours or overnight, stirring from time to time.

Serves 10